Cooked chicken is safe to eat when its internal temperature reaches at least 165°F (74°C) in the thickest part of the meat.

Safe internal temperature

  • The widely recommended minimum safe internal temperature for all chicken (breasts, thighs, wings, whole birds) is 165°F (74°C).
  • This temperature is set to kill harmful bacteria like Salmonella and Campylobacter that can cause food poisoning.
  • Check the temperature in the thickest part of the meat, avoiding bones, with a food thermometer.

If any spot in the chicken is below 165°F (74°C), keep cooking and re-check.

Best temps by chicken cut

For safety you only need 165°F (74°C), but some cuts taste better slightly higher.

  • Chicken breast
    • Safely cooked at 165°F (74°C).
* Many cooks remove it from heat around **160°F (71°C)** and let it rest so carryover heat brings it up to 165°F (74°C).
  • Thighs and drumsticks (dark meat)
    • Safe at 165°F (74°C) but often more tender at about 175–180°F (79–82°C) because extra heat melts connective tissue and collagen.
  • Wings
    • Safe at 165°F (74°C) , but like other dark meat, they can also be taken a bit higher for a softer, fall-off-the-bone texture.

Example quick check

  1. Roast, grill, or pan-cook the chicken until a thermometer in the thickest part reads 160–165°F (71–74°C).
  1. Let the chicken rest 5–10 minutes; the internal temp usually climbs a few degrees, settling at or above 165°F (74°C).

Time–temperature nuance (advanced cooks)

  • Food-safety science says chicken can also be made safe at slightly lower temperatures if held there long enough (for example, around 145°F (63°C) for several minutes in precise methods like sous-vide), because bacterial kill is a mix of time and temperature.
  • For everyday home cooking, major guidelines still advise treating 165°F (74°C) as the clear, simple target.

HTML table: chicken internal temperatures

html

<table>
  <thead>
    <tr>
      <th>Chicken cut</th>
      <th>Minimum safe internal temp</th>
      <th>Flavor/texture “ideal” range</th>
      <th>Notes</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>Chicken breast</td>
      <td>165°F (74°C) [web:5][web:10]</td>
      <td>160–165°F (71–74°C) [web:5]</td>
      <td>Pull around 160°F and rest to 165°F to avoid dryness. [web:5]</td>
    </tr>
    <tr>
      <td>Thighs / drumsticks</td>
      <td>165°F (74°C) [web:1][web:5]</td>
      <td>175–180°F (79–82°C) [web:1][web:5]</td>
      <td>Higher temp breaks down collagen, making meat juicier and more tender. [web:1][web:5]</td>
    </tr>
    <tr>
      <td>Wings</td>
      <td>165°F (74°C) [web:1][web:5]</td>
      <td>175–185°F (79–85°C) [web:1]</td>
      <td>Often cooked until very tender and slightly crispy at the edges. [web:1]</td>
    </tr>
    <tr>
      <td>Whole chicken</td>
      <td>165°F (74°C) in both breast and thigh [web:5][web:10]</td>
      <td>Breast 160–165°F, thigh up to 175°F+ [web:1][web:5]</td>
      <td>Measure in multiple spots; the lowest reading must be at least 165°F. [web:3][web:5]</td>
    </tr>
  </tbody>
</table>

“Quick Scoop” recap

  • Aim for 165°F (74°C) internal temperature for safe chicken.
  • Use a thermometer in the thickest part , not touching bone.
  • Keep breasts closer to 165°F (74°C) for juiciness; take thighs/legs/wings higher for tenderness.

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