Chicken

Raw chicken must be refrigerated immediately and used within 1-2 days. Cooked chicken keeps 3-4 days refrigerated. Never leave raw or cooked chicken at room temperature for more than 2 hours (1 hour if above 90°F). Freeze in airtight packaging; thaw in refrigerator, never on counter.

Values for skinless chicken breast, cooked. Dark meat has higher fat content (~9g per 100g). Skin adds significant fat and calories.

Brine chicken for 30 minutes to 4 hours before cooking to ensure moist, flavorful meat

Use a meat thermometer—chicken is safely cooked at 165°F internal temperature

Let chicken rest 5-10 minutes after cooking to allow juices to redistribute

Pound chicken breasts to even thickness for uniform cooking

Dark meat (thighs, drumsticks) is more forgiving and stays moist even if slightly overcooked

Lemon and herbs (rosemary, thyme, sage)

Garlic and ginger

Tomatoes and basil

Soy sauce and sesame

Cumin and paprika

Honey and mustard

Parmesan and breadcrumbs

Overcooking chicken breast, which dries it out—cook just to 165°F then remove from heat

Not patting chicken dry before cooking, which prevents proper browning and crisping

Crowding the pan when searing, causing chicken to steam instead of brown