Chicken needs to reach an internal temperature of 165°F (74°C) to be safely cooked and kill harmful bacteria like Salmonella.

Quick Scoop: Safe Chicken Temperature

  • For all standard chicken (breasts, thighs, wings, whole bird), food-safety guidelines say 165°F / 74°C in the thickest part of the meat.
  • Use a food thermometer; don’t rely on color or juices, because chicken can still look a bit pink and be safe if it’s at the right temp.
  • Insert the thermometer into the thickest part, avoiding bone, since bone can give a falsely high reading.

A bit more detail (if you care)

  • Dark meat (legs, thighs, drumsticks, wings) is safe at 165°F (74°C), but many cooks take it higher, around 170–175°F (77–79°C) or even up to 185–194°F (85–90°C) for better tenderness.
  • There are advanced “time and temp” methods where chicken can be cooked slightly lower (for example around 150°F / 66°C) if it’s held there long enough, but home cooking guidelines still recommend the simple 165°F rule for safety and ease.

So if you’re just cooking dinner and don’t want to overthink it: aim for 165°F / 74°C in the thickest part , then let it rest a few minutes before serving.

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