When you’re shopping for chicken at the grocery store, you have a ton of choices. Chicken is available whole — as well as in any combination of already-cut pieces that you need for just about any recipe.
We've listed some tips for how to cook each type of chicken from shortest to longest cooking time. All cooking times provided are according to USDA recommendations for food safety.
For best food safety practices, the USDA recommends cooking all chicken to a minimum internal temperature of 165 degrees Fahrenheit.
A visual inspection of your chicken to see whether or not the meat is opaque and juices run clear is helpful — but the only way to know for sure if your chicken is done is a properly calibrated meat thermometer.
A digital thermometer can help but is not necessary — if you’re using an analog thermometer, follow these helpful directions from Food Republic to be sure it’s properly calibrated so you get accurate readings with any meat.
Chicken breasts cook relatively quickly — but actual cooking time varies based several factors.
Weight: 4 oz.
Boneless cooking time: 6 to 8 minutes per side if grilled; 20 to 30 minutes if roasted at 350 F; 25 to 30 minutes if simmered in any type of liquid
Weight: 6 to 8 oz.
Bone-in cooking time: 10 to 15 minutes per side if grilled; 30 to 40 minutes if roasted at 350 F; 35 to 45 minutes if simmered in any type of liquid
Since chicken pieces vary widely by weight and size, all cooking times given are approximate. Plan on allowing additional time if you’re cooking stuffed chicken breasts, as well — your individual recipe will likely provide a better estimate for the actual cooking time in that situation.
Chicken wings are only sold bone-in — if you want boneless, you’ll need to either purchase “chicken tenderloins” or bone them yourself.
Weight: 2 to 3 oz.
Cooking time: 8 to 12 minutes per side if grilled; 30 to 40 minutes if roasted; 35 to 45 minutes if simmered in a liquid; 13 to 20 minutes if deep-fried at 375 degrees Fahrenheit.
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