1. Keep Chicken Chilled

Make sure to keep your chicken in the refrigerator until you’re ready to cook it.

2. Take Special Care When Grilling

Make sure to keep your chicken in the refrigerator until you’re ready to grill. Once you put your chicken on the grill, use a new plate for the cooked chicken. And never place skewers, spatulas or tongs on a plate that held raw chicken. Cross contamination can easily result.

3. Don’t Reuse Marinades

If you’ve used a marinade on your raw chicken, don’t use it to coat or baste the chicken while cooking. Sauces and marinades used on raw products should never touch cooked products.

4. Don’t Reuse Plates

Once you transfer your raw chicken to a grill, pot or pan, be sure to use a new plate for the cooked chicken. Also, be careful to never place skewers, spatulas or tongs on a plate that held raw chicken. Cross contamination can easily result.

5. Cook Chicken Thoroughly

Chicken should always be cooked thoroughly. To ensure your chicken is fully cooked, follow the recommended cooking times, and make sure your chicken reaches the proper recommended internal temperatures listed below by using a calibrated meat thermometer. The USDA recommends that all chicken, regardless of cut, should reach a safe minimum internal temperature of 165° F.