Chicken Internal Temperature for Juicy Cooked Chicken

What is the correct internal temperature for chicken? You should always check the internal temp of chicken while cooking in order to make sure it’s safe to eat. Whether you’re cooking chicken breast, ground chicken, or any other piece, there’s one simple answer, so you don’t even need a chart to remember it. I’m also going to tell you how to check the internal temp, how long to cook chicken, and some extra food safety tips!

Chicken Internal Temp: 165°F

At what temperature is chicken done? You want to cook it perfectly and make sure it’s a safe temp to eat, while still being juicy. We don’t want to undercook it (unsafe) or overcook it (dry), but it’s a very fine line between the two.

Whether you bake it, grill it, or cook it with any other method, the answer is always the same. And that goes for which part you use too–breast, thigh, wings, whole, or ground).

For food safety, chicken should always be cooked to an internal temperature of at least 165°F before consuming.

Unlike some other meats (beef for example), chicken does not have different temperatures to remember, or different levels of doneness.

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What temperature should chicken be cooked to?

That being said, while there is one safe temperature, there is a slight difference in the ideal internal temp for white meat vs dark meat chicken. Both still need to reach 165°F to be considered safe to eat, but here’s the difference.

Internal Temp: White Meat Chicken

White meat, like chicken breast, is best cooked to 165°F, not more. It quickly starts to dry out once it goes over that temperature, which you don’t want to happen.

Internal Temp: Dark Meat Chicken

Dark meat, like thighs, is best cooked to a slightly higher temperature. It’s still safe to eat at 165°F, but I recommend cooking it to 170-180°F. Since dark meat has more connective tissue, it benefits from more heat, which will help break it down to become perfectly tender and juicy.

How long do you cook chicken?

The amount of time it takes chicken to cook to the correct internal temp depends on the cut/piece and the cooking method. Here are a couple of things to remember.

• Bone-in chicken will take longer to cook than boneless.
• Dark meat usually needs to cook longer than white meat.
• Smaller, thinner pieces will cook much faster than larger, thicker pieces.
• A higher cook temp requires a shorter cooking time, while a lower cook temp will require a longer cooking time.
• High-heat cooking methods (like grilling) are faster, while lower-heat cooking methods (like oven baking) need more time.

Why does chicken need to be cooked to the right temperature?

Just like any meat or poultry, chicken needs to be cooked to the correct internal temperature in order to be considered safe for consumption. Cooking it to 165°F kills any bacteria that may be lingering, and this prevents you from getting sick. Besides, undercooked chicken isn’t particularly enjoyable to eat, so make sure it reaches the right temp.

How can you tell when chicken is done cooking?

You’ve probably heard all kinds of tips and tricks for checking if your chicken is done. Whether it’s the color, the juices, or pressing the meat, unfortunately none of those methods are truly accurate.

Luckily we have instant read meat thermometers that make it super quick and easy to check the temperature. No guessing required! Just insert the probe into the thickest part of the meat, and it will give you an accurate reading.

I always recommend using a thermometer to make sure it’s safe to eat, instead of hoping you didn’t undercook it. It also means you don’t have to worry about overcooking it, which leads to dry poultry.

How do you check the internal temp of chicken?

Use your instant read thermometer to check the temp. Simply insert it into the thickest part of the meat, being sure not to touch any bone (this will give you an inaccurate reading). Make sure it reaches the middle/thickest section (the last part to fully cook), and it will tell you the temp.

• Breast: Insert thermometer from the side, at the thickest section.
• Thigh: Insert thermometer at the innermost part (if connected to other pieces), or the thickest section (if separated).
• Drumstick: Insert thermometer at the thickest section.
• Whole: Take the temp at the breast, thighs, and wing to make sure the whole bird is cooked through.
• Wing: Insert thermometer at the thickest part.
• Ground: If you’re cooking a ground chicken patty, insert thermometer into the middle. If you’re cooking it loose, check a few different areas to make sure everything is fully cooked.

Reheat Cooked Chicken to 165°F

So you’ve got some leftover, fully cooked chicken sitting in the fridge, and you’re ready to reheat it. It’s important that you reheat it to an internal temp of 165°F, even though it’s already been cooked.

While you can eat cold chicken straight from the fridge, you should never partially reheat it. It enters the unsafe zone between 40 – 165°F. So if you let it sit on the counter too long, or don’t fully reheat it, it will not be safe to consume.

So just follow the same instructions to check the temp when you are ready to eat those leftovers!

Now that you know the correct chicken internal temperature, you can cook delicious chicken every time, safely!