Chicken Cooking Guide: From Thighs to Tenderloins
Chicken Cooking Guide: From Thighs to Tenderloins
This guide will help you master cooking the different cuts of chicken to bring out its best flavour and texture.
This guide will help you master cooking the different cuts of chicken to bring out its best flavour and texture.
How to Cook Each Cut of Chicken
Cooking chicken is all about bringing out the best flavors and textures of each cut. Whether you're roasting a whole bird or grilling wings, the right method can transform a simple ingredient into a mouthwatering meal. Each cut of chicken has its own ideal cooking style to create a juicy, tender dish that compliments the flavours of your recipe. Here’s how to cook each one to perfection:
- Whole Chicken: To cook a whole chicken, roast it in the oven at 200°C (400°F) for 1.5 to 2 hours, depending on the size. Check that the internal temperature reaches 74°C (165°F) in the thickest part of the breast and 82°C (180°F) in the thigh.
- Chicken Breast: For juicy, tender chicken breast, cook it in the oven at 200°C (400°F) for 20-25 minutes. You can also cook it in an air fryer at 190°C (375°F) for 15-20 minutes. Always check that the internal temperature reaches 74°C (165°F) for safety.
- Chicken Thighs: Chicken thighs are perfect for roasting, grilling, or braising. Oven-bake them at 200°C (400°F) for about 35-40 minutes. Thighs remain tender and juicy even with longer cooking, making them ideal for casseroles and slow-cooked dishes.
- Chicken Wings: Cook chicken wings in the oven at 220°C (425°F) for 25-30 minutes until crispy. You can also grill them at medium-high heat for about 20 minutes, turning halfway. Serve with a Canadian-inspired sauce, like maple barbecue!
- Chicken Tenderloins: For tender, juicy chicken tenderloins, cook them in the oven at 200°C (400°F) for 12-15 minutes. You can also pan-fry them over medium heat for about 4-5 minutes per side. Always check that the internal temperature reaches 74°C (165°F) for safety.
Cooking Tips for Tender, Juicy Chicken
- Use Marinades and Seasonings: Marinate chicken to add flavour and moisture. Try a classic mix of oil, herbs, and garlic or go Canadian with a maple soy glaze. Marinating for at least 30 minutes helps tenderize chicken, making it juicier.
- Avoid Overcooking for Best Texture: Chicken dries out when overcooked, so always use a thermometer to check that it’s done without going over 74°C (165°F). Remove chicken from heat as soon as it reaches this temperature and let it rest to retain juices.
- Experiment with Cooking Techniques: Try baking, grilling, frying, or slow-cooking for different textures. Each method brings out a unique flavour profile. Baking is easy and convenient, while grilling adds a smoky taste that pairs well with herbs or a maple-based rub.
Storing and Handling Chicken Safely
- Store Chicken at Safe Temperatures: Raw chicken should be stored in the fridge at 4°C or below and cooked within two days. Freeze it if you won’t use it within this time. Cooked chicken can be stored in the fridge for up to four days or frozen for up to three months.
- Reheat Chicken Safely: When reheating, ensure chicken reaches 74°C (165°F) for safe consumption. Use a thermometer to avoid underheating, which can lead to bacteria growth.
- Keep Surfaces Clean: Avoid cross-contamination by washing hands and cleaning surfaces after handling raw chicken. Use separate cutting boards for raw meat and vegetables.
