Chicken should be cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat and to destroy harmful bacteria that can cause foodborne illness. The internal temperature should be measured using an instant-read food thermometer, inserted in different spots, making sure to pay special attention to the chicken breasts and thighs which are the thickest parts of the meat. The bone-in chicken will always take slightly longer to cook than boneless. It is recommended to remove the chicken from its cooking method at 157°F to avoid overcooking due to carryover cooking. During its resting period, the internal temperature of chicken will come to the full 165 degrees Fahrenheit. Here are some cooking times and temperatures for different cuts of chicken:

• Oven roasting uncovered, in a 350°F (180°C) oven: Whole chicken – stuffed (1.5 kg raw) - 180°F (82°C) for 2 hours 10 minutes; Whole chicken – unstuffed (1.5 kg raw) - 180°F (82°C) for 1 hour 40 minutes; Boneless, skinless breast small piece (140 g raw) - 165°F (74°C) for 30 minutes.
• Grilling: Boneless, skinless breast small piece (140 g raw) - 165°F (74°C) for 9 minutes per side; Wings (90 g raw) - 165°F (74°C) for 8 minutes per side.
• Skillet: Boneless, skinless breast small piece (140 g raw) - 165°F (74°C) for 8 minutes per side; Boneless, skinless thigh small piece (60 g raw) - 165°F (74°C) for 6 minutes per side.

It is recommended to use a meat thermometer to check the internal temperature at the thickest part of the chicken, and once it reaches the target temperature, remove it from the heat source and let it rest for a few minutes before serving to allow the juices to redistribute throughout the meat for optimal tenderness.