The internal temperature of chicken is an important factor in ensuring that it is safe to eat. The USDA recommends that chicken and poultry be cooked to a minimum internal temperature of 165°F (74°C) for at least 30 seconds to kill any harmful bacteria it might harbor, like salmonella or campylobacter. Here are some guidelines for cooking chicken to the right temperature:

• Boneless, skinless breast: For the best-tasting white meat, which includes breasts and wings, you generally want to cook the meat to an internal temperature of 160°F (71°C). This temperature will continue to rise after removing the chicken from the heat, ideally to a temperature of about 165°F (74°C) .

• Bone-in chicken: Bone-in chicken will take longer to reach the desired internal temperature than boneless chicken. For example, bone-in legs should be cooked to an internal temperature of 165°F (74°C) for 15-18 minutes per side.

• Dark meat: For the best-tasting dark meat, which includes thighs and drumsticks, you generally want to cook the meat to an internal temperature of 175°F (79°C) .

Its important to use an instant-read food thermometer to measure the internal temperature of the chicken. Insert the thermometer in different spots, making sure to pay special attention to the thickest parts of the meat, such as the chicken breasts and thighs.