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Guide
Insert a clean probe into the thickest part without touching bone. Check both the breast and the innermost thigh on a whole bird, then clean the probe before any repeat check.
Wash your hands and start with a clean, disinfected food probe. Check that the thermometer is working and set to Celsius if that is how you follow the recipe. Keep the probe away from raw-chicken packaging and utensils until you are ready to measure.
Near the end of the expected cooking time, insert the tip into the thickest breast area from the side so it reaches the centre without striking bone. Check the innermost thigh as a separate location, again avoiding bone. Do not rely on a single convenient spot.
For a chicken breast, guide a thin probe sideways into the thickest section. Side entry makes it easier to keep the sensing tip centred in a relatively thin piece. If breasts differ in size, check each one rather than assuming they finish together.
The Food Standards Agency says the middle of food should reach 70°C for two minutes, or an equivalent combination such as 75°C for 30 seconds. Follow the current official table alongside the recipe or pack directions, and remember that poultry must be cooked all the way through.
If the first reading is close to the target, check another part of the breast and the thigh. A surprisingly high value may mean the tip is near bone or too close to the surface; a low pocket may reveal uneven cooking. Clean the probe if it touched undercooked chicken before reinserting it.
Clean and disinfect the probe according to its instructions immediately after use. Do not immerse the display or hinge unless the manufacturer permits it. Then wash your hands and clean surfaces that contacted raw poultry.
Common questions
Insert a thin probe sideways into the thickest part so the sensing tip reaches the centre. Avoid bone and check each breast when sizes differ.
Check the thickest breast area and the innermost part of the thigh as separate locations. Keep the tip away from bone and the cavity.
The Food Standards Agency lists 70°C for two minutes or equivalent combinations including 75°C for 30 seconds. Consult its current guidance and the food instructions.
Only use a leave-in probe that is expressly rated for the oven, air fryer, barbecue or smoker. A handheld instant-read thermometer should be removed after the reading.
Yes if it has contacted raw or undercooked chicken. Cleaning and disinfecting before reinsertion helps prevent cross-contamination.
Keep exploring
Thermapen ONE is our top all-round pick for fast spot checks. ThermoPro TP19H is the simpler alternative, while DOT and MEATER Pro suit cooks who need continuous monitoring.
Pick a folding digital thermometer for rapid checks or a leave-in digital probe for alarms during a roast. Accuracy and sensing-tip placement matter more than extra presets.
An instant-read thermometer suits quick checks; a leave-in or wireless probe is better for tracking a roast without repeatedly opening the oven.