To safely cook chicken, the internal temperature should reach 165°F (74°C). This applies to all cuts including boneless breasts, thighs, drumsticks, wings, and ground chicken to ensure safety and avoid foodborne illness

. For whole chickens, the safe internal temperature is slightly higher at 180°F (82°C) , especially for stuffed or unstuffed whole birds

. Regarding juiciness and texture:

• Chicken breast (white meat) is best cooked to about 150°F (65.5°C) and held for a few minutes to remain juicy, but it must reach 165°F to be considered safe by USDA standards. Many chefs recommend pulling the chicken at around 162°F to allow carryover cooking to 165°F without drying out the meat

• Dark meat (thighs and legs) contains more connective tissue and tastes better when cooked to a higher temperature, around 175°F to 180°F (79°C to 82°C) , which melts collagen and makes the meat tender and juicy. Cooking dark meat only to 165°F can result in a chewier texture

In summary:

• 165°F (74°C) is the safe minimum internal temperature for all chicken parts.
• For juicier breast meat, aim to remove from heat around 162°F and let rest.
• For tender dark meat, cook to about 175-180°F.
• Whole chickens should reach 180°F internally.

Use an instant-read thermometer inserted into the thickest part of the chicken (breast or thigh) to check temperatures accurately