Chicken is safely cooked when the internal temperature reaches 165°F (74°C) at the thickest part of the meat.

Quick Scoop

  • Aim for 165°F (74°C) inside for all standard chicken pieces (breasts, thighs, drumsticks, wings).
  • For whole chickens, many cooks go up to about 180°F (82°C) in the thigh so the dark meat turns tender and pulls off the bone easily.
  • Always measure at the thickest part, not touching bone, using an instant‑read thermometer.
  • Let the chicken rest a few minutes after it hits temp so juices redistribute and it stays moist.

Simple rule to remember

If you’re wondering “chicken is cooked at what temp?” the go‑to answer is: 165°F / 74°C internal temperature measured with a food thermometer.

TL;DR: Cook chicken until the center hits 165°F (74°C); for extra‑tender dark meat, going a bit higher (around 175–180°F / 79–82°C) is common, but 165°F is the basic safety line.