Chicken is safely “done” when it reaches an internal temperature of 165°F (74°C) in the thickest part of the meat.

Quick Scoop: What temp is chicken done at?

  • Minimum safe internal temp (all chicken): 165°F (74°C).
  • This applies to:
    • Breasts, thighs, drumsticks, wings, whole chickens, and ground chicken.
  • Use a food thermometer in the thickest part , avoiding bone, and wait until it reads at least 165°F (74°C).

A simple way to remember it:

165°F (74°C) is the magic number where common bacteria like Salmonella are killed and chicken becomes safe to eat.

White vs dark meat (for best texture)

Safety is 165°F everywhere, but dark meat often tastes better cooked a bit higher.

  • Chicken breast (white meat):
    • Safest at 165°F (74°C).
* Many cooks pull it off heat around 160°F and let it rest; carryover heat brings it to 165°F while keeping it juicier.
  • Thighs & drumsticks (dark meat):
    • Safe at 165°F (74°C).
* Often more tender and “fall-apart” around 175–180°F (79–82°C) because collagen breaks down at higher temps.

Can chicken be safe below 165°F?

Technically yes, but only with precise time + temp control (e.g., sous- vide).

  • At 145°F (63°C), chicken can be safe if held there about 9–10 minutes.
  • Around 70°C (158°F), it can be safe if held 2–3 minutes.
  • Around 65°C (149°F), it needs roughly 15–20 minutes.

These “low-temp for longer time” methods are common in professional, tightly controlled environments, not everyday quick cooking.

Handy mini-table (common cuts)

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Chicken cut Safe internal temp Best eating temp / tip
Breast 165°F / 74°C Remove around 160°F, rest to 165°F for juicier meat.
Thighs / drumsticks 165°F / 74°C Many cooks go 175–180°F (79–82°C) for tenderness.
Whole chicken 165°F / 74°C in breast and thigh. Check multiple spots; avoid touching bone with the probe.
Wings 165°F / 74°C Treat like breast; usually reach temp quickly.
Ground chicken 165°F / 74°C Cook through completely; no pink in crumbles once at temp.

One quick example

You roast a tray of chicken thighs at 400°F (about 200°C).
You insert a thermometer into the thickest part of a thigh, avoiding the bone, and it reads 172°F (78°C). That’s above 165°F (safe) and within the tasty range for dark meat (170–175°F), so you can serve confidently knowing they’re both safe and nicely tender.

TL;DR:
Chicken is done and safe when it reaches 165°F (74°C) internally; go a bit higher (around 175–180°F) for dark meat if you like it extra tender.

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