Chicken is safely cooked when it reaches an internal temperature of 74°C (165°F). At this temperature, harmful bacteria like salmonella are instantly killed, making the chicken safe to eat. Different cuts may be cooked to slightly different temperatures for optimal taste, but 74°C is the standard safe minimum.
Chicken Cooking Temperatures
- The safe internal temperature for all parts of chicken (breasts, wings, thighs, legs) is 74°C (165°F).
- For juicier, more tender dark meat (legs, thighs), cooking to a slightly higher temperature between 85-90°C (185-194°F) is recommended.
- Chicken breast should be cooked to about 74°C but not much higher to prevent dryness. Removing it from heat around 70°C (158°F) allows carryover cooking to bring it to the safe temperature while retaining juiciness.
Cooking Time and Resting
- Cooking times vary by cut and cooking method. For example, boneless chicken breasts typically take around 35-45 minutes in an oven at 180°C (350°F).
- Whole chickens often cook to about 82°C (180°F) internally and rest for 30-90 minutes after cooking to allow juices to redistribute.
- Resting chicken after cooking is important for the final temperature to peak and for juice thickening.
Additional Notes
- The color of the meat or juices is not a reliable indicator of doneness; temperature is the safest measure.
- Higher temperatures for dark meat help break down connective tissues for tenderness.
These guidelines ensure both safety and quality in cooked chicken.
