The safe internal temperature for cooked chicken is 165°F (74°C) at the thickest part of the meat.

Quick Scoop

  • Aim for at least 165°F (74°C) for any chicken (whole, breasts, thighs, wings, or ground) to be safe to eat.
  • Measure at the thickest part, avoiding bones, with a food thermometer.
  • Dark meat (thighs, drumsticks, wings) often tastes better and becomes more tender around 170–175°F (77–79°C) or even up to 185°F–194°F (85–90°C), but it is already safe at 165°F.
  • A little pink color can still be normal if the internal temperature has reached at least 165°F.

For everyday cooking: cook chicken until the center reads 165°F (74°C), rest it a few minutes, then serve.

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