Chicken is the workhorse of weeknight cooking, and the best way to cook chicken depends on the kind of night you’re having. This guide covers the correct temperature for baking chicken, tips for the best chicken seasoning, five proven cooking methods, and a simple Spice World recipe for each—so you can match the meal to the time you have.
Rotating cooking methods can keep meals interesting throughout the week while introducing new recipes to your family, especially if you serve chicken a lot. Pairing unfamiliar foods with familiar ones can even expand the palate over time, and chicken makes that easy because it adapts to almost any flavor profile.
Beyond keeping dinner interesting, variety also makes it easier to work around the schedule. Knowing which technique fits the night (and having a go-to recipe ready for each) helps make chicken feel less repetitive and more like a flexible base for whatever the week calls for.
A few fundamentals make every method of cooking chicken better. Knowing what temperature to bake chicken—or grill or air fry it—always comes down to the internal temperature, not the oven dial.
The Safe Chicken Temperature
The USDA’s safe chicken temperature is an internal reading of 165°F, measured at the thickest part of the breast and the innermost part of the thigh and wing. Stuffing cooked inside or outside the bird should also reach 165°F. Rest cooked chicken for at least 3 minutes before slicing. This rule applies to these poultry types as well:
Prepping Chicken: Brining, Thawing, and Safe Handling
A few short rules cover most chicken prep:
These five methods cover any situation the night might throw at you—with simple and tasty recipes to try out for each.
Grilling is the best way to cook chicken thighs because the fat in dark meat handles direct heat well. Check out our full grilling guide for more on cooking chicken thighs and how to cook chicken on the grill.
These chicken thighs are marinated in sesame oil, lemon juice, honey, soy sauce, Spice World Minced Garlic, Spice World Ginger, and black pepper, then grilled to perfection. Marinate for at least 1 hour, then grill at medium-low for about 8 minutes per side.
Slow cooker chicken recipes are the answer for low-effort, hands-off meals. Thighs do especially well when cooked low and slow, while boneless breasts should be checked at the early end of the cooking range.
Pro tip: Do not put frozen chicken in a slow cooker; thaw it first.
This simple and hearty slow cooker meal of chicken and potatoes packs a punch with Spice World Minced Garlic. Cook on low for 7-8 hours or on high for 3-4 hours, until chicken reaches 165°F internally.
The air fryer turns out crispy chicken without all the oil and works for both fresh tenders and frozen options.
Crispy panko-breaded chicken tenders coated with Parmesan, Spice World Minced Garlic, and paprika are served alongside garlic Parmesan fries finished with even more garlic.
Cooking chicken in one pan makes for effortless cleanup. Sear the chicken first, then build the sauce and vegetables in the same pan to capture all the flavors and keep dishes to a minimum.
Pan-seared chicken breasts are cooked first, then the broccoli, bell peppers, and onion—all in a single pan. Butter, Spice World Garlic, Italian seasoning, chicken stock, and lemon juice add the flavorful finish.
Baking is the low-effort, high-reward method with minimal prep, no flipping, and no standing over the stove. And if you want a little char without firing up the grill, you can always place chicken under the broiler during the final minutes of cooking. Baking is also the easiest way to cook a large batch at once, which makes it the go-to for meal prepping or feeding a crowd.
Crispy on the outside and tender on the inside, this chicken breast is filled with a savory blend of spinach, Spice World Fresh Garlic, Spice World Fresh Shallots, and Spice World Italian Herb & Garlic Seasoning Blend.
There’s no single best way to cook chicken, just the right method for the kind of night you’re having. A busy Tuesday calls for the air fryer or a one-pan meal. A slow Sunday is made for firing up the grill. For more ways to put chicken on the table tonight, discover simple recipes on the Spice World website.
The USDA says cooked chicken keeps for three to four days in the refrigerator at 40°F or below, whether you eat it cold or reheat it to 165°F. Refrigerate cooked chicken within 2 hours of cooking, or within 1 hour if it’s above 90°F outside, and store it in shallow containers so it cools quickly.
Yes. Cooked chicken is safe to freeze indefinitely at 0°F, but the USDA recommends using it within three to four months for the best quality. Wrap it tightly to prevent freezer burn and reheat thawed leftovers to 165°F before eating.
Methods that don’t add a lot of fat, including baking, roasting, grilling, air frying, and poaching, tend to be the healthiest. Removing the skin and trimming visible fat lowers fat further, since most chicken fat sits in or under the skin.