Why is My Chicken Chewy? Understanding Cooking Techniques

Discover why your chicken may be chewy but not pink and learn how to achieve perfectly tender meat every time.

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Chewy but not pink chicken often results from overcooking. While the inside is fully cooked, extended exposure to heat can make the meat tough and dry. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) and remove it from heat immediately. Resting the chicken for a few minutes before cutting can also help retain its juices and tenderness.

FAQs & Answers

  1. How do I tell if chicken is overcooked? Overcooked chicken often becomes tough, dry, and chewy instead of tender and juicy.
  2. What’s the ideal internal temperature for cooked chicken? The ideal internal temperature for fully cooked chicken is 165°F (75°C).
  3. Why should I let chicken rest after cooking? Letting chicken rest allows the juices to redistribute, resulting in a more tender and flavorful meal.
  4. What are some tips for cooking chicken perfectly? Use a meat thermometer, avoid overcooking, and rest the chicken before slicing it for the best results.