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For the Grilled Chicken: 4 lb. bone-in chicken pieces, such as drumsticks, thighs, or leg quarters. 1 c. marinade. ... Cover and cook until the internal temperature reads 165°F, 35 to 45 minutes ...
Wing — for healthier wings, consider baking or grilling wings. Chicken deli meat — consume in moderation. ... Always cook chicken thoroughly to an internal temperature of 165°F.
Carryover cooking is often used as a finishing step in preparation of foods that are roasted or grilled, and should be accounted for in recipes as it can increase the internal temperature of foods by temperatures between 5 and 25 degrees Fahrenheit (3–14°C). [2]
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.
Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, boiling, and roasting. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthy than red meat, with lower concentrations of cholesterol and saturated fat. [4]
Remove the chicken legs from the marinade, wiping off all but a thin layer. Grill the chicken legs over moderate heat, turning occasionally until browned and cooked through, 30 minutes.
A meat thermometer with various cooking temperatures denoted for various meat types. The probe can be inserted into the meat before starting cooking, and cooking continued until the desired internal temperature is reached. Alternatively the meat can be cooked for a certain time and taken out of the oven, and the temperature checked before serving.
The densest areas of the chicken are the best places to measure temperature. Examining the breast, thigh or leg will give you the most accurate reading. 165 Degrees
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