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A guy at a flea market in Ohio sold me a $4 thermometer and now my chicken thighs hit 175F every time
I always just guessed on chicken thighs and figured 165F was the magic number, so I'd pull them out at like 150 and hope for the best. Last week this older guy at a flea market outside Columbus was selling old kitchen stuff and showed me a chart on the back of a cheap instant read thermometer. It said thighs are way better at 175F, not 165, because the extra fat renders out and the meat gets tender instead of chewy. I tried it that night with a dry rub and 400F for about 18 minutes, flipping once, and they came out way juicier than any batch I've made. The guy said he'd been cooking chicken for 40 years and nobody believes him until they try it. Has anyone else been pulling thighs early this whole time or am I the only one?
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