Cooked chicken should reach an internal temperature of 165°F (74°C) in the thickest part of the meat to be safely done.

Quick Scoop

  • Safe minimum: 165°F (74°C) for all chicken—breasts, thighs, wings, whole bird, and ground chicken.
  • Why it matters: This temp kills dangerous bacteria like Salmonella and Campylobacter.
  • Where to measure: Insert a food thermometer into the thickest part of the chicken, avoiding bone.
  • Dark meat tip: Thighs and drumsticks are still safe at 165°F, but many cooks take them to about 175–180°F (79–82°C) for better tenderness.
  • Don’t trust color: Chicken can still look a bit pink and be safe as long as it’s hit 165°F.

Think of 165°F (74°C) as the non‑negotiable safety line for chicken—once you pass it in the thickest spot, you’re good to eat.

TL;DR: Use a thermometer, aim for 165°F (74°C) , and go a bit higher on dark meat if you want it extra tender.

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