Chicken should be cooked to a safe minimum internal temperature of 165°F (74°C) to ensure all harmful bacteria, such as salmonella, are instantly killed
. This temperature applies to all parts of the chicken, including the innermost part of the thigh, wing, and the thickest part of the breast
. For the best texture and juiciness, there are some nuances:
- White meat (chicken breast) : Cooking to 165°F is safe, but many chefs recommend pulling it at about 150°F and letting carryover heat bring it to 165°F to avoid dryness
- Dark meat (thighs and legs) : While 165°F is safe, cooking dark meat to a higher temperature of about 170–175°F (77–79°C) yields more tender and juicy meat because the connective tissue breaks down better at these temperatures
In summary:
- Minimum safe internal temperature for all chicken: 165°F (74°C)
- Optimal temperature for juicy white meat: around 150–165°F
- Optimal temperature for tender dark meat: around 170–175°F
Use an instant-read food thermometer to check the temperature in the thickest parts of the meat for accuracy
