Chicken should be cooked to an internal core temperature of 74°C (165°F) to be safe for consumption. This temperature ensures that all harmful bacteria, including salmonella, are destroyed instantly. For chicken breasts, this is the ideal temperature to avoid dryness, while dark meat like thighs and legs can be cooked to a slightly higher temperature (around 85-90°C or 185-194°F) to break down connective tissue and achieve juicier, more tender meat. It is also recommended to allow the chicken to rest after cooking, as the internal temperature can continue to rise slightly during this resting period, ensuring thorough cooking and optimal juiciness.
