Chicken is considered safe to eat when it reaches an internal temperature of 165°F (74°C), which instantly kills harmful bacteria like Salmonella

. This temperature applies to all parts of the chicken, including breasts, thighs, wings, and ground chicken

. However, for optimal texture and juiciness, especially with dark meat like thighs and legs, a slightly higher temperature of about 170-175°F (77-79°C) is recommended. This is because dark meat contains more connective tissue that needs higher heat to break down properly, resulting in tender and juicy meat

. In summary:

• White meat (breasts): 165°F (74°C) is safe; pulling at around 162°F allows carryover cooking to reach 165°F without drying out the meat

• Dark meat (thighs, legs): 170-175°F (77-79°C) for best tenderness and juiciness, though 165°F is still safe

Using an instant-read thermometer inserted into the thickest part of the meat is the best way to ensure the chicken is cooked properly without overcooking

. Cooking times vary depending on the cut and cooking method, but the internal temperature is the critical factor for doneness and safety