FoodSafety.gov
Cook to a Safe Minimum Internal Temperature ↗
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
Safe chicken temperatures by cut
Every cut has the same USDA home-cooking minimum: 165°F (74°C). What changes from cut to cut is where the thermometer goes.
| Cut | USDA home-cooking minimum | Where to measure |
|---|---|---|
| Chicken breast | 165°F (74°C) | Thickest part. For thin or boneless breasts, go in from the side to the center. |
| Chicken thigh | 165°F (74°C) | Thickest part, without touching the bone. |
| Chicken drumstick | 165°F (74°C) | Thickest part, alongside the bone without touching it. |
| Chicken wing | 165°F (74°C) | Thickest meat, away from the thin bones. |
| Whole chicken | 165°F (74°C) | Thickest part of the breast, innermost part of the thigh, and innermost part of the wing. Avoid bone. |
| Ground chicken | 165°F (74°C) | Center of the thickest part. For patties, go in from the side. |
| Stuffing | 165°F (74°C) | Center of the stuffing. If it is inside a bird, check the bird too. |
Chicken breast temp
The chicken breast temp to reach is 165°F (74°C) in the thickest part. For thin or boneless breasts, insert the thermometer from the side so the sensing area reaches the center. For bone-in breasts, keep it clear of the bone. Check individual pieces when their sizes differ.
Thermometer placement and common mistakes
Chicken thigh temp
The chicken thigh temp minimum is also 165°F (74°C). Measure the thickest meat without touching bone. For a whole bird, check the innermost thigh where it meets the body, as well as the breast and wing. Tenderness is a texture preference, separate from this minimum.
Where to place a meat thermometer
Put the tip in the thickest part of the meat. Bone and the pan can throw off the number, so keep the tip away from both.
Select a cut in the checker to see its measurement diagram.
Do
- Push the tip into the thickest part of the meat.
- Wait until the number stops changing before you read it.
- Check more than one piece when sizes vary.
- Wash the probe with hot, soapy water after each use.
How to check a whole chicken
Different parts of a whole bird reach temperature at different times, so one reading isn't enough. Check three spots and make sure each one reads at least 165°F (74°C).
- 1Thickest part of the breast. Keep the tip away from the breastbone.
- 2Innermost part of the thigh, close to the body. Keep the tip off the bone.
- 3Innermost part of the wing, where it meets the body. Keep the tip off the bone.
- 4If the bird is stuffed: the center of the stuffing. It needs to reach 165°F (74°C) too.
If any spot reads below 165°F (74°C)Keep cooking, then check that spot again. Enter each reading in the checker one at a time. The minimum is the same for every spot.
Why chicken can still look pink at 165°F
Color can't confirm the temperature. Chicken that has reached 165°F can still look pink, and chicken that looks white can still be under the minimum.
USDA's Food Safety and Inspection Service describes several reasons cooked poultry can stay pink:
- Young birds have thin skin and little fat, so gases in a hot oven can react with pigment in the meat.
- Smoking or grilling can leave a pink ring near the surface.
- Nitrates or nitrites, used as preservatives or present in feed or water, can contribute to pink color.
- Pigment from the bone can darken the meat right next to it.
Chicken temperature by cooking method
The minimum doesn't change with the cooking method: 165°F (74°C) for the oven, the grill, the air fryer, and everything else. What changes is how to get a clean reading. This page doesn't give cooking times.
| Method | How to get a clean reading |
|---|---|
| Oven roasting or baking | Check the thickest piece and keep the tip off the pan. |
| Grilling | Check the thickest piece and keep the tip from touching the grate. |
| Air frying | Pull out the basket and check the thickest piece. If the basket was crowded, check more than one. |
| Pan-searing | Lift the piece or angle the probe so the tip stays in the meat, not against the pan. |
| Smoking | Smoke can leave a pink ring near the surface. Go by the reading in the thickest part. |
| Slow cooker | Check the largest piece. For shredded chicken, check a few spots in the pot. |
| Microwave | Microwaves heat unevenly, so check the temperature in several places. |
| Deep frying | Lift the piece out of the oil before you measure, so the probe reads only the meat. |
| Sous vide | Recipes for sous vide chicken breast often hold chicken below 165°F for a set time. This site doesn't calculate those times, and the checker uses 165°F (74°C). |
Is 145°F safe for chicken?
Not under USDA home-cooking guidance. The 145°F rule, with a 3-minute rest, covers whole cuts of beef, pork, veal, and lamb, such as steaks, chops, and roasts. For all poultry, USDA lists 165°F (74°C).
| Food | Minimum | Rest time |
|---|---|---|
| All poultry: whole, pieces, and ground | 165°F | None listed |
| Beef, pork, veal, and lamb steaks, chops, and roasts | 145°F | 3 minutes |
| Ground beef, pork, veal, and lamb | 160°F | None listed |
Source: FoodSafety.gov minimum-temperature chart.
Why you see 150°F, 155°F, or 160°F
Some recipes and food-science articles take chicken off the heat at 150°F to 160°F and rely on holding it at that temperature for a set time. That method depends on exact temperatures and times, and it isn't part of USDA's home-cooking chart.
This site doesn't calculate holding times. The checker reports any reading below 165°F (74°C) as below the minimum.
Chicken internal temperature FAQ
what temp is chicken done?
USDA’s home-cooking minimum for chicken is 165°F (74°C), measured with a food thermometer in the thickest part. For a whole chicken, check the thickest part of the breast and the innermost parts of the thigh and wing. Texture is a separate question. Thighs are often cooked longer because they turn more tender.
Is the chicken done temp different for breasts and thighs?
Not for safety. The chicken done temp is 165°F (74°C) for breasts, thighs, drumsticks, and wings. Some cooks take dark meat higher for texture, but that isn't a different minimum.
Can I take chicken off the heat at 155°F or 160°F?
Those readings are below the USDA home-cooking minimum, and the checker shows them as Not there yet. Some recipes use lower pull temperatures with a holding time. This site doesn't calculate holding times, so keep cooking until the thickest part reads 165°F (74°C).
Is 70°C cooked for chicken?
70°C is 158°F, which is below the minimum. In °C mode the checker compares your reading with 74°C, so 70°C shows as below the minimum.
Why does the checker use 74°C instead of 73.9°C?
165°F works out to 73.89°C. FSIS lists it as 73.9°C and FoodSafety.gov lists it as 74°C. The checker uses 74°C for Celsius readings, the cautious side of that rounding, so a reading of 73.9°C shows as below the minimum. Readings are never converted between units. Switching from °F to °C clears the reading, so rounding can't turn a reading below the minimum into one that meets it.
Does chicken need to rest after cooking?
The USDA minimum-temperature chart lists a three-minute rest for whole cuts of beef, pork, veal, and lamb at 145°F. It does not list a general poultry rest time. Follow method-specific standing instructions, especially when microwaving. A rest does not replace measuring 165°F (74°C).
Can I tell if chicken is done without a thermometer?
Not reliably. Color, clear juices, firmness, and cooking time can't show the internal temperature. Use a food thermometer in the thickest part.
How do I know my thermometer is accurate?
Follow the thermometer maker’s calibration instructions. For an ice-water check, fill a glass with ice, add drinking water, and stir. Immerse the stem at least 2 inches without touching the glass. Wait at least 30 seconds. The expected reading is 32°F (0°C); follow the maker’s adjustment or replacement instructions if it differs.
Does the checker estimate how much longer to cook?
No. It doesn't use weight, oven temperature, cooking time, or photos, and it doesn't predict minutes. It only compares the reading you enter with 165°F (74°C).
Is Chicken Temp Guide an official USDA tool?
No. Chicken Temp Guide is an independent site. It summarizes public U.S. food-safety guidance from FoodSafety.gov and USDA's Food Safety and Inspection Service, and it links to those pages.
Sources
Official USDA FSIS and FoodSafety.gov references for temperature minimums and measurement instructions.
USDA FSIS
Safe Minimum Internal Temperature Chart ↗
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
USDA FSIS
Food Thermometers ↗
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-thermometers
USDA FSIS
Chicken from Farm to Table ↗
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/chicken-farm-table