Fear drives many cooks to blast chicken to 180°F or 190°F, especially in whole birds. That’s how you get dry white meat and a sad, gray landscape. Instead, spatchcock your chicken (cut out the backbone and flatten it) so all parts cook more evenly. The breast hits 165°F about the same time the thigh hits 175°F. Genius.
Another slip: cooking frozen chicken without thawing. The outside will be dry and overdone at 165°F while the inside is still icy and unsafe. Thaw in the fridge overnight, or if rushed, use cold water (change every 30 minutes). Never thaw on the counter—that’s a bacterial spa day.
