Pull Point / Meat / Chicken thigh
Why is my chicken thigh tough?
These are the most likely causes, with a fix for now and a way to avoid it next time.
Overcooked
Why it happens. Muscle proteins tighten as they heat and squeeze out water. In meat the loss speeds up past roughly 150°F, and fish dries and flakes apart even earlier.
Fix it now. Slice thin and add sauce or fat. See the Rescue tab.
Next time. Use the Pull temp tab and take it off the heat before the final target.
No rest
Why it happens. Right off the heat the juices are thin and the fibres are tight. After a few minutes the temperature evens out, the juices thicken, and less runs onto the board.
Fix it now. Spoon the board juices back over the slices.
Next time. Rest steaks and chops about 5 minutes, larger roasts longer.
More about chicken thigh
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Pull Point gives general cooking guidance, not food-safety or medical advice. Temperatures follow USDA guidelines unless a lower chef’s target is labeled, and lower targets carry more risk. When in doubt, cook it further.