Chicken should be cooked to an internal temperature of 165°F (74°C) . This temperature is recommended by the USDA’s Food Safety and Inspection Service (FSIS) for whole chicken and parts of chicken (like the breasts, legs, thighs, wings, and giblets), ground poultry, and stuffing. It is important to use an instant-read food thermometer to measure the internal temperature of the chicken, making sure to pay special attention to the chicken breasts and thighs which are the thickest parts of the meat. The temperature of the chicken will continue to rise after removing it from the heat, ideally to a temperature of about 165°F (74°C) . According to Morocco, the temperature of a whole cooked chicken can increase 10°F at rest, so it’s best to pull it from the heat source at 155°F (68°C) . Here is a summary of the recommended internal temperature and average cooking time for different cuts of chicken:

• Boneless, skinless breast: 165°F (74°C), 30 minutes in a 350°F (180°C) oven
• Whole chicken – stuffed (1.5 kg raw): 180°F (82°C), 2 hours 10 minutes in a 350°F (180°C) oven
• Whole chicken – unstuffed (1.5 kg raw): 180°F (82°C), 1 hour 40 minutes in a 350°F (180°C) oven
• Wings (90 g raw): 165°F (74°C), 25 minutes in a 350°F (180°C) oven

Remember to always use a meat thermometer to ensure that the chicken is done cooking in the oven, on the grill, or in a pan.