Grilled chicken is done and safe to eat when its internal temperature reaches 165°F (74°C). This applies to chicken breasts primarily. For chicken thighs and legs, a higher internal temperature around 175°F (79°C) is recommended for optimal texture and flavor. Key points for grilled chicken doneness:
- Chicken breasts: Grill until the thickest part reaches 165°F, then let rest off the grill, as the temperature may rise a few degrees while resting.
- Chicken thighs/legs: Grill until no part is cooler than 175°F for thorough cooking.
- It's common to remove chicken breasts at around 155-160°F and let them rest, allowing the temperature to rise to 165°F, to avoid overcooking and drying out the meat.
- Grill temperatures for chicken breasts typically range between 400°F and 450°F for direct heat grilling.
Using a meat thermometer to check the internal temperature is the best way to ensure your grilled chicken is perfectly cooked and safe to eat.
