Safe Chicken Temperature – USDA Cooking Guide
Chicken is safe to eat when the internal temperature in the thickest part reaches at least 74°C (165°F). Time and appearance are not reliable; only a thermometer gives a sure reading.
Safe internal temperature for chicken
| Cut | Minimum internal temp. (°C) |
|---|---|
| Whole chicken | 74°C |
| Breast | 74°C |
| Thighs and legs | 74°C |
| Wings | 74°C |
| Ground chicken | 74°C |
The USDA and most health authorities recommend 74°C (165°F) for all poultry. At this temperature, harmful bacteria are destroyed and the meat is safe to eat.
How to measure chicken temperature
- Insert the thermometer probe into the thickest part, avoiding bone.
- For a whole bird, check both the breast and the thigh.
- Wait for the reading to stabilise before noting the temperature.
A fast-reading digital meat thermometer makes it easy to hit 74°C without overcooking.
For the full picture, see our Complete Meat Temperature Guide.
Chicken temperature FAQ
What temperature is safe for chicken?
Chicken should reach an internal temperature of at least 74°C (165°F) to be safe. A meat thermometer is the only reliable way to confirm this.
Can I eat chicken at 70°C?
No. Poultry needs to reach 74°C to be considered safe. Lower temperatures can leave harmful bacteria alive.
Why use a thermometer instead of time?
Cooking time depends on size, shape, and oven or grill heat. Internal temperature is the only consistent measure of doneness and safety.