Scenario temperature
Grilled chicken internal temperature and probe placement
Grilled chicken is done under USDA home guidance when the thickest meat reaches 165°F (74°C), not when the grill display reaches a setting.
U.S. home food-safety guidance.Check the source and scope
What to do
- Move a piece away from open flame and probe the thickest meat without touching bone or the grate.
- Check pieces from the cooler part of the grill and pieces of different thickness individually.
- If the outside is charring before the center reaches 165°F, move to less direct heat and recheck.
Conditions and limits
- A pink smoke ring and grill marks are not internal-temperature tests.
- Use a clean plate for finished chicken, not the raw-meat platter.
Source and scope
Primary reference: FoodSafety.gov minimum temperatures. Equipment-specific steps and quality suggestions are practical guidance; check the appliance or product instructions for your model. How this site uses sources.