Chicken should be cooked to an internal temperature of 165°F (74°C) to be safe to eat; dark meat like thighs and drumsticks is often taken to about 175–180°F (79–82°C) for better texture.

Quick Scoop: Safe Chicken Temperature

  • The minimum safe internal temperature for all chicken (breasts, thighs, wings, whole birds, and ground chicken) is 165°F (74°C).
  • This temperature is high enough to kill harmful bacteria such as Salmonella and Campylobacter.
  • For dark meat (thighs, drumsticks), many cooks go a bit higher, around 175–180°F (79–82°C), to break down connective tissue and make it more tender and juicy.
  • Use a food thermometer in the thickest part of the meat, avoiding bone, and rely on the temperature, not color or “clear juices,” since chicken can still be slightly pink and fully safe at the right temp.
  • Let the chicken rest for 5–10 minutes ; carryover heat usually brings it right into the safe zone while keeping it moist.

Think of 165°F (74°C) as the “safety line,” and 175–180°F (79–82°C) on dark meat as the “tender, fall-apart zone.”

TL;DR:
Cook any chicken to at least 165°F (74°C) at the center; go up to ~175–180°F (79–82°C) for thighs and drumsticks if you prefer softer, richer dark meat.

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