Chicken should be cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat. This temperature is recommended by food safety guidelines to ensure that harmful bacteria, such as Salmonella and Campylobacter, are killed, making the chicken safe for consumption. It is important to use a meat thermometer to check the internal temperature at the thickest part of the chicken, such as the breasts and thighs, which are the thickest parts of the meat. Once the chicken 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. The USDA’s Food Safety and Inspection Service (FSIS) recommends cooking whole chicken and parts of chicken (like the breasts, legs, thighs, wings, and giblets), ground poultry, and stuffing to 165°F (74°C) . Below are some cooking times and temperatures for different cuts of chicken:

• Roasting:
  • Boneless, skinless breast: 165°F (74°C), 30 minutes
  • Whole chicken – stuffed (1.5 kg raw): 180°F (82°C), 2 hours 10 minutes
  • Whole chicken – unstuffed (1.5 kg raw): 180°F (82°C), 1 hour 40 minutes
  • Wings (90 g raw): 165°F (74°C), 25 minutes
• Grilling:
  • Boneless, skinless breast: 165°F (74°C), 9 minutes per side for small piece (140 g raw), 12 minutes per side for large piece (200 g raw)
  • Ground chicken patties (120 g raw): 165°F (74°C), 6 minutes per side
  • Whole chicken – unstuffed (1.5 kg raw): 180°F (82°C), 1 hour 25 minutes
  • Wings (90 g raw): 165°F (74°C), 8 minutes per side
• Skillet:
  • Boneless, skinless breast: 165°F (74°C), 8 minutes per side for small piece (140 g raw), 11 minutes per side for large piece (200 g raw)
  • Boneless, skinless thigh: 165°F (74°C)
  • Ground chicken patties (120 g raw): 165°F (74°C), 6 minutes per side

It is important to note that bone-in chicken will take longer to reach the desired internal temperature, while smaller cuts will require less cooking time.