Cook chicken until the thickest part reaches an internal temperature of 165°F (74°C); this is the minimum safe temperature recommended for all chicken cuts.

Quick Scoop: Safe Chicken Temperature

  • Chicken (breasts, thighs, wings, whole bird, ground chicken): 165°F (74°C) internal temp.
  • Many cooks take dark meat (thighs, drumsticks) a bit higher, around 175–180°F (79–82°C), for better tenderness and texture.
  • Always check with a food thermometer in the thickest part of the meat, avoiding the bone.
  • Let the chicken rest a few minutes; carryover heat helps it stay safely at or above 165°F while juices redistribute.

Think of 165°F (74°C) as your non‑negotiable safety line for chicken; you can go a little higher for dark meat if you like it more fall‑apart tender.

TL;DR: Cook chicken to at least 165°F (74°C) at the thickest point for safety, slightly higher for dark meat if you prefer the texture.