The safe minimum internal temperature for cooking chicken is 165°F (74°C), as recommended by the USDA to ensure all harmful bacteria like salmonella are killed
. This temperature should be measured in the innermost part of the thigh and wing and the thickest part of the breast to confirm the whole bird is safely cooked
. For optimal texture and juiciness, different parts of the chicken may be cooked to slightly different temperatures:
- White meat (breasts and wings) : It is best to remove chicken breasts from heat at about 160-162°F because carryover cooking will raise the temperature to 165°F while resting, preventing dryness
- Dark meat (thighs and legs) : Dark meat contains more connective tissue and benefits from being cooked to a higher temperature, around 170-175°F (77-79°C), which makes it more tender and juicy
In summary:
- Minimum safe temperature for all chicken: 165°F (74°C)
- Ideal temperature for juicy white meat: Pull at ~160-162°F, rest to reach 165°F
- Ideal temperature for tender dark meat: 170-175°F (77-79°C)
Using an instant-read thermometer and checking multiple spots in the thickest parts ensures accurate measurement and perfectly cooked chicken
