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Ok I know the USDA and chefs have recommended temp at 160 and 165 degrees.
I've been cooking chicken pieces to 165 and wife and Mom say they are not done. I used a thermopin and Smoke thermometer.

Question is...
What IT does most of you grill chicken pieces to to please everyone?

Thanks

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Breast meat, I pay attention to internal so it's juicy. Legs, thighs, and wings I cook the crap out of them I do not check internal temp but use visual keys like skin and meat pull back on legs and over all appearance of doneness. I've never checked, but I'm sure my dark meat is always cooked somewhere between 175-195. It's tough to overcook dark meat and I prefer to render as much as the fat as possible. I personally do not like a fatty leg or thigh.


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I pull it between 160-165 and let it rest a few minutes before cutting it up.


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I do 180 on chicken, they can carry some strong bacteria that dies at 170 ish so 180 does it for me

http://blog2.thermoworks.com/2016/04/thermal-tips-simple-roasted-chicken/

Breasts I take to 140, thighs are anywhere from 170 - 200.

I also do to 160 and coast to 165.  You can always default to:  https://www.foodsafety.gov/keep/charts/mintemp.html

I always cook chicken to 165.  Are your wife and Mom concerned about the chicken still being pink?

QuoteScientific research indicates that foodborne pathogens and viruses, such as Salmonella, Campylobacter and the avian influenza virus, are destroyed when poultry is cooked to an internal temperature of 165°F.

https://www.fsis.usda.gov/wps/wcm/connect/fsis-archives-content/internet/main/newsroom/news-releases-statements-and-transcripts/news-release-archives-by-year/archives/ct_index101

Here's a good read on it:
http://amazingribs.com/tips_and_technique/mythbusting_chicken_is_done_when_juices_run_clear.html

If I'm straight grilling, 170-ish.

Butt, I like to SV seasoned chicken, especially wings, at 150 for 2 hours or so.  Then place them around the Vortex for the sear. Sauce to your delight. Good stuff fer shur!

Quote from: Neil_VT00 on May 23, 2017, 10:13:52 AM
I always cook chicken to 165.  Are your wife and Mom concerned about the chicken still being pink?

QuoteScientific research indicates that foodborne pathogens and viruses, such as Salmonella, Campylobacter and the avian influenza virus, are destroyed when poultry is cooked to an internal temperature of 165°F.

https://www.fsis.usda.gov/wps/wcm/connect/fsis-archives-content/internet/main/newsroom/news-releases-statements-and-transcripts/news-release-archives-by-year/archives/ct_index101

Here's a good read on it:
http://amazingribs.com/tips_and_technique/mythbusting_chicken_is_done_when_juices_run_clear.html

Yes. If juice runs they think it's not done. The slightest pink they freak. So I guess I'll have to go to 175 on there's.

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@Joetee, wet brine the chicken for a couple of hours before you cook, using a simple brine of salt and brown sugar.  that will make your chicken very forgiving if you overcook it to meet the needs of your family.  i don't even check the temp any more.  once the leg breaks loose easily, i know it is done.  i don't worry if the temp is overshot, because the bird is brined and it won't be dry...seriously, it is fail proof.  if you are cooking pieces, you can still brine them first.

http://www.food.com/recipe/basic-brine-for-juicy-tender-chicken-or-turkey-306144

Quote from: Foster Dahlet on May 23, 2017, 02:30:43 PM
@Joetee, wet brine the chicken for a couple of hours before you cook, using a simple brine of salt and brown sugar.  that will make your chicken very forgiving if you overcook it to meet the needs of your family.  i don't even check the temp any more.  once the leg breaks loose easily, i know it is done.  i don't worry if the temp is overshot, because the bird is brined and it won't be dry...seriously, it is fail proof.  if you are cooking pieces, you can still brine them first.

Thank you. This sounds like a good plan.

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Lol! I feel your pain bro. My mom and dad started to feed me that undercooked garbage whining when I got a thermapen. I told em it's done and that I took the temp. The kept bitchin about it then I just straight up told em they have been feeding us all over cooked food all my life and now is the time for correcting their ignorant ways.

I get the same thing at home.  Wife was taught to fear under cooked MEAT, not just chicken, from a young age.  Her and her folks refuse to change with the times.  Any hint of juiciness in any meat "it's under cooked"
I take MY chicken off at 160 (dark meat  175), MY steaks at 125, MY pork at 140-145.  Her stuff gets left on the grill while mine rests.   I enjoy my meal with a nice Bourbon.  Shes chews hers and washes it down with a gallon of water.   She says she likes it.  Wont even try it cooked perfectly!

I'm lucky that my wife doesn't like hockey puck food. She just can't do anything spicy


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Lots of good advice above. Reading through the posts I found myself agreeing with a few techniques.

1. I too employ similar tactics as @HoosierKettle does, cooking breasts to 160-165 and always using thermometer. Dark meat I generally go by look and feel and do not worry about 'over cooking' as it is super forgiving. 
2. I also do a wet brine, as @Foster Dahlet describes above. when I grill thighs I'll put them in a wet brine of salt, brown suger, garlic cloves, red chili flakes and pepper corns for ~ 1 hour.

Quote from: EricD on May 25, 2017, 06:26:56 AM
I get the same thing at home.  Wife was taught to fear under cooked MEAT, not just chicken, from a young age.  Her and her folks refuse to change with the times.  Any hint of juiciness in any meat "it's under cooked"
I take MY chicken off at 160 (dark meat  175), MY steaks at 125, MY pork at 140-145.  Her stuff gets left on the grill while mine rests.   I enjoy my meal with a nice Bourbon.  Shes chews hers and washes it down with a gallon of water.   She says she likes it.  Wont even try it cooked perfectly!

I feel your pain. I can't imagine how they learned to enjoy card board.

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Quote from: EricD on May 25, 2017, 06:26:56 AM
I get the same thing at home.  Wife was taught to fear under cooked MEAT, not just chicken, from a young age.  Her and her folks refuse to change with the times.  Any hint of juiciness in any meat "it's under cooked"
I take MY chicken off at 160 (dark meat  175), MY steaks at 125, MY pork at 140-145.  Her stuff gets left on the grill while mine rests.   I enjoy my meal with a nice Bourbon.  Shes chews hers and washes it down with a gallon of water.   She says she likes it.  Wont even try it cooked perfectly!

It is almost painful to give a good cut of meat to someone who will only eat it overcooked.

Legs thighs wings have to be well done with fat rendered and breasts have to be cooked juicy. That is universal and everyone I've ever cooked for expects this or it doesn't get eaten. If you like a fatty thigh cooked to 165 that is highly unusual.

And while I'm at it, 145 pork is not for me. 150-155 is just as juicy without any pink. I won't eat pink pork even though it seems to be acceptable these days.


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