Chicken is considered safe to eat when the internal temperature reaches 165°F (74°C) in the thickest part of the meat.

Quick Scoop

  • The safe minimum internal temperature for all chicken (breasts, thighs, wings, whole bird, ground chicken) is 165°F (74°C).
  • This temperature is set by food safety authorities like the USDA because it’s hot enough to kill harmful bacteria such as Salmonella and Campylobacter.
  • Always measure with a food thermometer placed in the thickest part of the chicken, avoiding bones, to get a reliable reading.
  • Dark meat (thighs, drumsticks) is still safe at 165°F, but many cooks like to take it higher, around 170–180°F (77–82°C) , for better tenderness and texture.
  • Color is not a safe indicator: chicken can still look a bit pink and be fully safe once it’s at 165°F.

If you remember one number for “what temp is chicken safe to eat,” make it 165°F (74°C).

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