what temp does chicken need to be cooked to

Chicken needs to be cooked to an internal temperature of 165°F (74°C) to be safely eaten, no matter the cut (breast, thighs, wings, whole bird, or ground chicken).

Quick Scoop

• Minimum safe internal temp for chicken: 165°F / 74°C.

• Check the thickest part of the meat, avoiding bones, with a food thermometer.

• Let it rest a few minutes; the temperature often rises slightly (carryover cooking).

• Dark meat (thighs, drumsticks, legs) is safe at 165°F but often tastes better cooked a bit higher, around 170–180°F (77–82°C) for extra tenderness.

Why 165°F (74°C) matters

At around 165°F / 74°C , harmful bacteria like Salmonella are effectively killed, making the chicken safe to eat. Cooking to a lower temperature can be risky at home unless you’re using very precise time-and-temperature methods like professional sous-vide.

Rule of thumb: if the internal temp in the thickest part isn’t at least 165°F (74°C) , keep cooking.

Bottom note: Information gathered from public forums or data available on the internet and portrayed here.