Chicken Cooking Times Chart

Chicken Cooking Times
Proper cooking times are not just about safety. In fact, most Canadians
overcook their chicken, which can leave it dry. Use the following chart to
make sure that your chicken is cooked to perfection.
Cut
Internal
Temperature
Average Cooking
Time
Boneless, skinless breast
Small piece (140 g raw)
Large piece (200 g raw)
Boneless, skinless thigh
Small piece (60 g raw)
Large piece (115 g raw)
Bone-in, skinless thigh/drumstick
Small piece (80 g raw)
Large piece (130 g raw)
Bone-in breast
Small piece (170 g raw)
Large piece (250 g raw)
Bone-in legs
Small piece (200 g raw)
Large piece (300 g raw
Ground chicken patties
(120 g raw)
Whole chicken - stuffed
(1.5 kg raw)
Whole chicken - unstuffed
(1.5 kg raw)
Wings
(90 g raw)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
185°F (85°C)
185°F (85°C)
165°F (74°C)
35 minutes
45 minutes
20 minutes
30 minutes
35 minutes
45 minutes
40 minutes
50 minutes
40 minutes
55 minutes
30 minutes
2 hours 10 minutes
1 hour 40 minutes
25 minutes
Cut
Internal
Temperature
Average Cooking
Time
Boneless, skinless breast
Small piece (140 g raw)
Large piece (200 g raw)
Boneless, skinless thigh
Small piece (60 g raw)
Large piece (115 g raw)
Bone-in, skinless thigh/drumstick
Small piece (80 g raw)
Large piece (130 g raw)
Bone-in breast
Small piece (170 g raw)
Large piece (250 g raw)
Bone-in legs
Small piece (200 g raw)
Large piece (300 g raw
Ground chicken patties
(120 g raw)
Whole chicken - unstuffed
(1.5 kg raw)
Wings
(90 g raw)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
185°F (85°C)
165°F (74°C)
9 minutes per side
12 minutes per side
5 minutes per side
8 minutes per side
7 minutes per side
10 minutes per side
14 minutes per side
17 minutes per side
15 minutes per side
18 minutes per side
6 minutes per side
1 hour 25 minutes
8 minutes per side
Roasting
Cut
Internal
Temperature
Average Cooking
Time
Boneless, skinless breast
Small piece (140 g raw)
Large piece (200 g raw)
Boneless, skinless thigh
Small piece (60 g raw)
Large piece (115 g raw)
Bone-in, skinless thigh/drumstick
Small piece (80 g raw)
Large piece (130 g raw)
Bone-in breast
Small piece (170 g raw)
Large piece (250 g raw)
Bone-in legs
Small piece (200 g raw)
Large piece (300 g raw
Ground chicken patties
(120 g raw)
Wings
(90 g raw)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
8 minutes per side
11 minutes per side
5 minutes per side
7 minutes per side
8 minutes per side
11 minutes per side
11 minutes per side
15 minutes per side
13 minutes per side
16 minutes per side
8 minutes per side
8 minutes per side
Skillet
Grilling
Internal temperature is measured using an
instant-read food thermometer. Insert the
thermometer in different spots, making sure
to pay special attention to the chicken
breasts and thighs which are the thickest
parts of the meat. Food thermometers are
available at most grocery stores in various
formats and price ranges.
Visit Chicken.ca
For more cooking tips and hundreds
of delicious chicken recipes.
All chicken pieces should be cooked to an internal temperature of 165°F (74°C)
All whole chickens should be cooked to an internal temperature of 185°F (85°C)
Maximum time oven roastinguncovered, in a 350°F oven
Maximum time medium heat with the lid down
Maximum time medium high heat in a pre-heated skillet
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