Chicken is considered safely cooked when it reaches an internal temperature of 165°F (74°C), which instantly kills harmful bacteria like salmonella
. This temperature applies to all poultry, including chicken breasts, thighs, wings, and ground chicken
. For optimal texture and juiciness:
- White meat (breasts and wings): The USDA recommends 165°F, but many chefs suggest pulling the chicken slightly earlier at around 160-162°F and letting it rest to reach 165°F due to carryover cooking. Cooking white meat to about 150°F and holding it for a few minutes can also yield juicy results
- Dark meat (thighs, legs): While safe at 165°F, dark meat benefits from being cooked to a higher temperature, around 170-175°F (77-79°C), to break down connective tissue and become tender and juicy
In summary:
- Minimum safe temperature for all chicken: 165°F (74°C)
- Best temperature for juicy white meat: 160-165°F (71-74°C)
- Best temperature for tender dark meat: 170-175°F (77-79°C)
Using an instant-read thermometer to check the thickest part of the chicken is the most reliable way to ensure it is done and safe to eat
