The safe internal temperature to cook chicken to is 165°F (74°C) according to the USDA and FDA guidelines, which ensures harmful bacteria are destroyed
. This applies to all chicken cuts including breasts, thighs, wings, and ground chicken
. For best results:
- Chicken breasts are often cooked to 165°F but can be pulled at about 162°F and allowed to rest, as carryover heat will bring them to 165°F without drying them out
- Dark meat like thighs benefits from being cooked to a slightly higher temperature, around 175°F to 180°F, to melt connective tissue and achieve tenderness and juiciness
Cooking methods and times vary:
- Oven roasting is commonly done at 325°F to 350°F, with times ranging from about 20 minutes for small pieces to over an hour for whole chickens
- For example, a 3-pound whole chicken roasted at 350°F takes about 1 hour 15 minutes to reach 165°F internal temperature
- Boneless chicken breasts baked at 350°F typically take 25 to 30 minutes
, while baking at higher heat like 450°F can reduce time to 15-18 minutes
Using an instant-read food thermometer to check the thickest part of the chicken is the most reliable way to ensure it has reached the safe temperature without overcooking
. Summary:
- Minimum safe internal temperature: 165°F (74°C)
- Dark meat ideal temp: 175°F–180°F (79°C–82°C)
- Oven temperature: typically 325°F–350°F (163°C–177°C)
- Use a food thermometer to confirm doneness
This approach ensures both food safety and optimal juiciness.
