Chicken should be cooked to a safe minimum internal temperature of 165°F (74°C) to ensure that all harmful bacteria, including salmonella, are killed instantly
. This applies to all poultry cuts, including breasts, thighs, wings, and ground chicken
. For optimal texture and juiciness:
- White meat (chicken breast) is safe at 165°F, but many chefs recommend pulling it from heat at about 162°F and letting it rest to avoid dryness
- Dark meat (thighs and legs) benefits from being cooked to a slightly higher temperature, around 170-175°F (77-79°C), because the higher heat breaks down connective tissue, making the meat more tender and juicy
In summary:
- Cook all chicken to at least 165°F for safety.
- For juicier white meat, aim for about 150-162°F with resting.
- For tender dark meat, cook to 170-175°F.
Using a food thermometer inserted into the thickest part of the meat is the best way to check doneness accurately
