Breasts are divas. They hit 165°F and dry out in seconds. Thighs and drumsticks are more forgiving—you can take them to 175°F, and they’ll still be succulent. Why? Fat. Fat is flavor and forgiveness. God bless the thigh.
So here’s the pro move: cook your chicken to 165°F, but let it rest for 5 minutes. The internal temperature will rise a few degrees as the juices redistribute. It’s like the bird takes a victory nap before you devour it.
The Microwave Abomination
You can cook chicken in a microwave. I won’t stop you. But be warned: microwaves heat unevenly, leaving cold spots where salmonella throws a rave. If you do use one, cut the chicken into small pieces and stir halfway—and always check with the thermometer. I’d rather eat cereal for dinner. Seriously.
