How to cook the perfect chicken Maryland
For North American readers, in Australia, chicken maryland is a cut of chicken and not a cooking style. The maryland is the thigh and drumstick.
How to cook the perfect chicken maryland using a meat thermometer. I used a MEATER wireless meat thermometer to make sure not only did I have safe chicken but deliciously tender, moist and juicy chicken.
The most popular posts here are about perfect chicken maryland. I’ve previously overcooked the chicken, yes, that’s right, I overcooked the chicken. Take a look at the graph in the featured image. For years, I’ve cooked chicken maryland at 200 °C/400 °F for an hour. By using a meat thermometer, I’ve discovered that I’ve been overcooking my chicken maryland three times over.
The graph also demonstrates that my small benchtop toaster oven doesn’t reach 250 °C/480 °F which is what is meant to be its maximum achievable temperature.
When using my MEATER wireless meat thermometer I would set the oven to 250 °C hoping that’s what the ambient temperature would reach.
Recipe
How to cook the perfect chicken maryland using a meat thermometer. I ran an experiment. I cooked the first piece of chicken with the MEATER wireless meat thermometer and then I used the temperature/time graph to cook a second piece of chicken maryland the following night. The consistency was identical for both pieces.
- 1 Piece Chicken maryland
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Insert the meat thermometer into the meat to the correct point in the middle of the muscle.
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Turn on the MEATER app
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Put the chicken maryland int the oven at 250 °C/480 °F.
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Cook according to the app which works out to 20 minutes
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Allow the chicken to rest according to the app which works out to 5 minutes
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Sear the chicken in a hot frying pan.
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Serve the chicken with vegetables
Disclaimer
I have no culinary training nor qualifications.
This post is not intended to convey any health or medical advice.
If you have any health concerns about anything you read, please contact your registered medical practitioner.
The quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Questions
Is a third of the cooking time you normally use safe?
You bet. The internal temperature reached and exceeded 74 °C/165 °F which is the pasteurisation point for chicken meat.
You always claimed the old method produced tender moist chicken meat. Were you wrong?
Not at all. This is the wonder and joy of the dark meat.It’s more forgiving.This 20-minute chicken was moist, tender and juicy. I love it.
How did the experiment not using the meat thermometer work out?
I found no change in texture, tenderness or deliciousness.
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Final thoughts
I’m going to continue using a meat thermometer when I’m not cooking by sous vide. It almost guarantees safe meat as well as tender juicy and moist chicken meat.
Oven roasted scotch fillet steak with cheesy creamy vegetables Meater review
When science meets food (and a little magic) . . . I have to admit I get a little nervous around chicken internal temperatures and often give it a jab with my thermometer, but the wireless one sound like the next level up in techy food equipment. And, if it gives you a good result, it’s all worth it!
I love Elissa that I can have the app open on my iPad and I can watch the progress in real time.
Chicken thighs every time! I’m with you. The breast is a waste of eating time.
Great minds Emma! Great minds 😃😃😃
I don’t mind if dark chicken meat is overcooked (I’m not a fan of bloody chicken or undercooked) but good to know the optimum way and temperature to cook a maryland.
Likewise Lorraine. Bloody chook is dangerous chook 😃
Can you believe I had never heard of “Chicken Maryland” before? This looks delicious!
Thanks Jessica. I know in the USA Maryland is a dish while here in Australia it’s a cut and means the thigh and drumstick.
Looks like a Chicken Maryland success. You did say it was tender and moiust but did you notice a noticable taste in the chicken by adjusting the temperature and time?
The taste was good, no different to the usual way I cook it. It is consistent with most dark meat. The only downside is that when I cook a piece of chicken maryland for one hour the skin is often crispier.