I have par-cooked chicken numerous times, then refrigerate overnight to take to work..we have a grill and have cook outs.
Haven't had any issues, as long as it is properly chilled overnight.

Anyone else?

You are cooking it completely for dinner, and I imagine you will be cooking it pretty long as they are thighs. So it should not be a problem.

I wouldn't worry about it as long as you refrigerated it.

You are taking a slightly increased risk. Because the chicken wasn't cooked through AND because it was warmed to a nice, comfy temp, you did encourage the bacteria in the chicken to reproduce much more rapidly than they would have if you'd kept it in the frige, or if you'd cooked it through.

Thorough cooking tomorrow will, of course, kill any live bacteria. However, it does nothing to destroy the toxins they may leave behind.

In most cases, you will be fine--but you asked a question. The answer is that yes, you are taking slightly more risk than if you'd waited to brown the chicken the day you were planning on cooking it. It's your decision, of course, but having had food poisoning once--and lost a week of my life to it--I try not to take that kind of chance with my family's health and well-being.

Thanks everyone for your input. I appreciate it.
Teri

What kind of "toxins"?

Azzalea:
Was your situation the same as Mst's.

Seems like she took it to a high temp to Brown it and then into refrigerator.

I hope you are taking this from USDA or something you Googled on the internet.
Lou

Azzaelea:
Your observation in interesting and eye-opening for me. I would have thought that cooking, even partially, and refrigerating properly would be safe. I don't understand what toxins are left behind, especially after finishing off the cooking.
Can you elaborate.

The USDA has a zero tolerance for partially cooked chicken. I do think the USDA goes way overboard on some safety issues, but that's my own opinion. Anyway, they say that chicken should be cooked to at least 165 before being refrigerated, and I don't think 165F is partially cooked, it's pretty much totally cooked.

Azzelea, I think you are in food service, so you probably took the same class I took when I was in business. Here they make you take safety classes if you have a restaurant,etc.

I agree, the risk isn't large but it does exist for those who partially cook a chicken (less than 165F), refrigerate and then finish cooking later. There's a window of temperature involved that could allow bacteria to grow.

So, yes, I think you're taking a risk. I don't think it's a huge risk, but it's still a risk. Everyone has to decide what level of risk they wish to take, and the same goes for this.

Annie

Some bacteria produce toxins that are not destroyed by heat....
You all know i am of the school of "if it doesn't stink, it's OK" but partially cooking meat and then refrigerating meat is especially dangerous.
The meat has been at the optimum temp for bacterial growth for too long for me to feel comfortable.
Toss the chicken!
Linda C

Here is a link that might be useful: food poisioning.

Staphylococcus aureus, some E. coli (particularly the infamous Jack-in-the-Box one), Bacillus cereus, probably some others all can produce heat-stable toxins.

Ann_F (microbiologist in real life)

day-umn I love when one of our peoples whip out their real life creds.

I *so* can't do that unless anyone fries a cutlet across a charged capacitor!

Well, I don't plan to be cooking with any charged capacitors any time soon :)

But, you'll notice that I did not (and will not) say whether the chicken is safe or not. I am a microbiologist and so I can tell you whether bacteria produce heat-stable toxins or not, but I am not a food safety microbiologist so cannot say whether its safe to eat.

I would probably not do it. But, it seems to me it actually should be fine. Any bacteria that were present should have been on the surface and thus were cooked away. It's not like ground meat where the bacteria are dispersed throughout the burger (I would never, never, parboil and save a ground meat burger). So I really don't know whether its safe or not.

Not that it's any of my business, Sands, but what was that all about?

There is no way I would eat chicken that is partially cooked and refrigerated for all the reasons Prairie Love, LindaC, etc have mentioned. Bad bad business..... toss it and be very thankful you haven't gotten anyone sick before using this method.

Alexa

I did the same thing once - I parcooked chicken thighs refrigerated and brought to a cookout the next day. When I opened the containter the chicken had an off smell. Rather than risk it the host and I decided it was better to toss it. Oh well live and learn.

I'm with you sands, I'm impressed! Although I could tell you how to organize your files and get you to a meeting on time, but I sure can't tell you what a capacitor is; you'll have to keep us up on that.

LOL, Rob, somehow the fact that I can discuss search and seizure at length and in depth, know where to find the current state of the law on speedy trials and can compute sentencing guidelines don't really have much use here or in the kitchen. LOL

The only thing that saves me is that, a million years ago in another life I owned a bar and grille and had to take those state food safety courses. (grin) I took some more during the home canner's on-line course available free Or at least it used to be free, I don't know anymore) through NHFPC. I'm still pretty cavalier but chicken is inordinately suspect in my kitchen, unless I raised it myself.

Annie

Well, After reading the first few responsives, I went ahead and finished cooking it. We ate it and luckly we did'nt get sick. It was only after we ate it that I came back on-line and saw the negitive responsives. I won't take that chance again. For now on I will make sure it is thourghly cooked before I refrigerate it.
Again I thank you all for your advice.
Teri

Teri :
I still don't know if you brought the inside temp.
up to 165 Deg. when you browned it.???
Why don't you experiment ?
Maybe I will.

Azzalea:
How about Baked Chicken that is leftover and put in the refrig. for another meal.
Or put in the freezer in Portion Meals.

That's what I've been doing for years. Bake and in the freezer, in one meal containers.
But it sits around for an Hour before it is put away.
Lou