What to Do If the Chicken Is Burnt Outside but Raw Inside

Charred skin, pink center. This is one of the most common cooking failures and it comes down to one thing: your heat was too high for the thickness of the meat.

To save this piece right now: transfer it to a preheated 160°C oven and let it finish cooking through gently — 15-20 minutes depending on thickness. The lower heat will cook the inside without burning the outside further. For next time, use the sear-then-oven method: high heat for 2-3 minutes per side to get color, then finish in a 180°C oven. Or try the reverse-sear: start in a low oven until nearly done, then sear at the end for a crisp exterior.