Chicken should be cooked to a safe minimum internal temperature of 165°F (74°C) to ensure that all harmful bacteria, including salmonella, are killed instantly

. This applies to all poultry cuts, including breasts, thighs, wings, and ground chicken

. For optimal texture and juiciness:

• White meat (chicken breast) is safe at 165°F, but many chefs recommend pulling it from heat at about 162°F and letting it rest to avoid dryness

• Dark meat (thighs and legs) benefits from being cooked to a slightly higher temperature, around 170-175°F (77-79°C), because the higher heat breaks down connective tissue, making the meat more tender and juicy

In summary:

• Cook all chicken to at least 165°F for safety.
• For juicier white meat, aim for about 150-162°F with resting.
• For tender dark meat, cook to 170-175°F.

Using a food thermometer inserted into the thickest part of the meat is the best way to check doneness accurately