The safe internal temperature for cooked chicken is 165°F (74°C) . This temperature is recommended by the USDA’s Food Safety and Inspection Service (FSIS) to ensure that harmful bacteria, such as Salmonella and Campylobacter, are killed, making the chicken safe for consumption. It is important to use a digital instant-read thermometer to check the internal temperature of the chicken, making sure to insert the thermometer in different spots, especially the thickest parts of the meat, such as the breasts and thighs. 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. Here are the recommended internal temperatures and average cooking times 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

It is important to note that the cooking time may vary depending on the cooking method, the size of the chicken, and whether it is bone-in or boneless.