How to Cook Chicken: Every Cut and Method, Made Simple

Chicken is the meat we cook more than any other, and also the one we most often get wrong. Here is how to pick the right cut, keep it juicy, and stop serving it dry.

Why chicken rewards a little know-how

Chicken is cheap, quick and endlessly adaptable, which is exactly why it turns up on dinner tables everywhere. The trouble is that it overcooks into something dry and stringy almost without warning. A few simple principles fix that for good.

Breast or thigh? Pick the right cut

Breast is lean and quick to cook, best for fast dishes where you want tender, mild meat. Because it dries out fast, it suits high heat for a short time.
Thigh has more fat and connective tissue, so it stays juicy and forgiving. It is the better choice for curries, braises, grilling and anything slow.
Drumsticks and wings are great value and full of flavour, perfect for roasting and barbecuing, as in these Thai drumsticks.
A whole bird is the most economical of all, and gives you leftovers plus bones for stock.

Rule of thumb: if a recipe cooks low and slow, reach for thigh. If it is fast and hot, breast is fine, just do not walk away from the pan.

The one rule that matters most

Chicken is safe at 74C / 165F in the thickest part, and that is also roughly where it stops being juicy if you push past it. A cheap instant-read thermometer is the single best upgrade to your chicken cooking. No thermometer? The juices should run clear, with no pink at the bone.

Two more tips that make a big difference:

Bring it closer to room temperature before cooking so it cooks evenly.
Let it rest for five minutes afterwards so the juices redistribute instead of running onto the plate.

Five ways to cook chicken well

Roast or bake. Forgiving and hands-off. A spiced yoghurt marinade keeps it moist, as in Tandoori chicken.

Grill or barbecue. High heat and a punchy marinade are a perfect match, as in Piri piri chicken and slaw.

In a curry. Thighs simmered in a sauce stay tender and soak up flavour, like this Jamaican curry chicken.

Pan-fried. Quick and crisp. Browse a few ideas like easy Spanish chicken.

Stir-fried. Fast, glossy and good for a weeknight, as in Chinese orange chicken.

Quick answers

How do I stop chicken breast drying out? Cook it hot and fast, pull it at 74C, and let it rest. Pounding it to an even thickness helps too.

Is a little pink always unsafe? Judge by temperature, not colour. If you have no thermometer, cook until the juices run clear and there is no pink near the bone.

Can I cook chicken from frozen? Yes, but it takes around 50 percent longer and won't brown well, so thawing first gives a better result.

Hungry for more? Browse all our chicken recipes or explore our recipe collections for ideas by ingredient and theme.