The reason they say that is because that’s the FDA guideline

Mar 22, 2025
9:59:11am

Skeptical Optimist All-American

But the only reason they set that limit is because 165 is the temp the all pathogens die instantly. Below that you have to hold for a certain period. At 155 it’s only like 15 seconds, which you’ll certainly get from cooking and resting.

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Skeptical Optimist

Previous username: workindev
Bio page: Skeptical Optimist
Joined: Aug 2, 2006
Last login: Mar 26, 2025
Total posts: 87,470 (4,632 FO)

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Messages

Author

Time

Favorite grilled chicken recipes?

kccougar VABL

Mar 22, 9:21am

Just dump anything bunch of whatever seasoning is in the pantry on

kotacoug

Mar 22, 9:23am

Medium rare chicken?

crazY

Mar 22, 9:24am

155 medium rare??? 155 is the max temp I’d cook any poultry. Anything higher

kotacoug

Mar 22, 9:33am

Most websites say 165 is it.

crazY

Mar 22, 9:44am

If you like nasty chicken.

AZPTCOUG

Mar 22, 9:46am

Not true. Pathogens are killed within about 1 min when at 155 degrees. I’m just

kotacoug

Mar 22, 10:29am

Here is the proof… anyone wanting to learning the science behind it can read the

kotacoug

Mar 22, 10:39am

I’m on your team here. I cook to 155.

AZPTCOUG

Mar 22, 11:28am

👍🏻 just putting it out there to combat the scourge that is

kotacoug

Mar 22, 11:30am

This is the way.

Best Guess

Mar 22, 12:10pm

I am convinced. Thanks for sharing that!

crazY

Mar 22, 1:53pm

The reason they say that is because that’s the FDA guideline

Skeptical Optimist

Mar 22, 9:59am

RE: Just dump anything bunch of whatever seasoning is in the pantry on

byuluvr

Mar 22, 9:27am

Only need to hit 155 for something like 30 seconds to kill all the bad stuff.

IdahoCoug

Mar 22, 9:31am

Hmm. You learn something new everyday. Good bye 165 degree chicken!

byuluvr

Mar 22, 9:50am

If I were not lazy, I'd look up the USDA chart that proves it.

IdahoCoug

Mar 22, 9:56am

The USDA doesn’t even give really good info on it. They like to push the 165

kotacoug

Mar 22, 10:31am

Here's a good article with an informative chart in the article.

IdahoCoug

Mar 22, 10:42am

This always brought up but it just shows that people aren’t knowledgeable about

kotacoug

Mar 22, 9:31am

Chicken breast cooked to 165:

Skeptical Optimist

Mar 22, 9:34am

For breast agree 💯. I like my dark meat (drums, thighs, quarters) cooked longer

NWCoug

Mar 22, 11:38am

Boneless, skinless thighs, dusted with your favorite rub

IdahoCoug

Mar 22, 9:25am

Chicken thighs step 1.

cmoney

Mar 22, 9:28am

I’ve been buying those Costco sized fresh chicken breast packs lately

Skeptical Optimist

Mar 22, 9:32am

Tony’s is fantastic. You can put that on anything.

kotacoug

Mar 22, 9:34am

Heavy lemon pepper, rub it in. Olive oil, lemon juice...Marinade 6 to 12 hours.

Crazy Joe Davola

Mar 22, 9:39am

sous vide it. Most amazing, juiciest chicken.

Best Guess

Mar 22, 9:39am

Boneless Skinless Thighs.....

crimedog

Mar 22, 9:45am

I did Meat Church’s smoked wings recipe and they were the best wings

ChiCityCoug

Mar 22, 9:49am

Lame, but the little Grillmates mojito lime packet is a favorite. I have people

Penske Material

Mar 22, 2:30pm

Rub on some oil then marinate overnight in a mixture of soy, teriyaki, crushed garlic and a can of Coke or Sprite.

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