Chicken should be cooked to a safe minimum internal temperature of 165°F (74°C) to ensure it is safe to eat and free from harmful bacteria like salmonella

. This temperature applies to all parts of the chicken, including breasts, thighs, wings, and ground chicken. For whole chickens, the USDA recommends checking the temperature in the innermost part of the thigh, wing, and the thickest part of the breast to confirm the entire bird has reached 165°F

. For stuffed whole chickens, a slightly higher temperature of 180°F (82°C) is advised

. Regarding texture and juiciness, some chefs pull chicken breasts off the heat slightly earlier, around 158-160°F, allowing carryover cooking to bring the temperature up to 165°F, which helps keep the meat juicy

. Dark meat like thighs and drumsticks can be cooked to a higher temperature (around 175°F to 180°F) to melt connective tissues and achieve tenderness without being rubbery

. In summary:

• Safe minimum internal temperature: 165°F (74°C) for all chicken parts.
• Whole chicken: 165°F throughout; 180°F if stuffed.
• White meat (breasts): Can be pulled at ~160°F and rested to reach 165°F for juiciness.
• Dark meat (thighs, drumsticks): Best cooked to 175-180°F for tenderness.

Always use a food thermometer to check the thickest parts of the meat to ensure proper cooking