When it comes to cooking chicken safely, there are some important temperature guidelines to follow. The recommended internal temperature for cooking chicken to eliminate foodborne illness depends on the cut of the chicken.
Quick Answer: Chicken Breast to 165°F, Chicken Thighs to 180°F
The USDA and FDA provide the following recommendations for safe minimum internal temperatures for chicken:
- Whole chicken or chicken breasts: 165°F
- Chicken thighs, legs, wings: 180°F
So in summary, cook chicken breasts to a minimum internal temperature of 165°F and chicken thighs, legs, and wings to a minimum of 180°F for food safety.
Why the Temperature Depends on the Cut of Chicken
The reason for the differing temperature recommendations has to do with the amounts of dark and white meat on different cuts of chicken.
Dark meat, found primarily in chicken thighs and legs, contains more fat and connective tissue than white meat. Connective tissue requires higher temperatures to break down and become tender.
White meat, found primarily in chicken breasts, contains less fat and connective tissue. Therefore, it does not require as high of a temperature to become safe to eat and maintain moisture.
Dark Meat: Thighs and Legs
Chicken thighs and legs are dark meat cuts. They contain more fat and connective tissue compared to white meat cuts.
Connective tissue contains collagen, a tough protein that requires prolonged moist heat exposure to break down into gelatin. This is why stew meat cooked for hours over low heat becomes tender.
To sufficiently break down the connective tissue in dark chicken meat, temperatures need to reach at least 180°F. This allows the collagen to melt into gelatin, making the meat juicy and tender.
White Meat: Breasts
Chicken breasts consist of white meat, which contains less fat and connective tissue compared to dark meat. Since there is less collagen, chicken breasts do not require as high of a temperature to become tender.
In fact, cooking chicken breasts to 180°F would cause them to become dry and overcooked. The proteins would squeeze out all their moisture, leaving the meat tough.
For juicy, tender chicken breasts, temperatures of 165°F are sufficient. This allows the meat to retain moisture and prevents it from becoming tough and chewy.
USDA Minimum Internal Temperatures for Chicken
The USDA Food Safety and Inspection Service provides the following recommended minimum internal temperatures for chicken:
| Chicken Cut | Minimum Internal Temperature |
|---|---|
| Whole chicken or chicken breasts | 165°F |
| Chicken thighs, legs, wings | 180°F |
| Ground chicken | 165°F |
Poultry should always be cooked to a safe minimum internal temperature as measured by a food thermometer to destroy any harmful bacteria that may be present.
Why 165°F for Chicken Breasts?
The USDA recommends cooking chicken breasts to a minimum internal temperature of 165°F. At this temperature, any potentially harmful bacteria such as Salmonella or E. Coli are destroyed.
165°F is hot enough to sufficiently eliminate the risk of foodborne illness. Cooking to higher temperatures would dry out the chicken breasts and result in an unpleasant texture.
Why 180°F for Chicken Thighs, Legs, Wings?
The USDA recommends cooking chicken thighs, legs, and wings to a minimum of 180°F. As dark meat cuts, they contain more connective tissue that requires higher temperatures to break down.
Cooking to 180°F allows the collagen in the connective tissue to melt into gelatin, making the meat more tender. It also ensures any potentially harmful bacteria are killed.
Due to their fat content, chicken thighs and legs can remain juicy and flavorful even when cooked to 180°F. Wings benefit from rendering out additional fat at higher temperatures as well.
FDA Food Code Guidelines for Chicken
The FDA Food Code also provides temperature guidelines, which are adopted by local jurisdictions for food safety inspections of restaurants and food service establishments.
The FDA Food Code states the following required minimum cooking temperatures for chicken:
| Chicken Cut | Minimum Internal Temperature |
|---|---|
| Poultry breasts, roasts | 165°F for 15 seconds |
| Poultry thighs, wings, legs, duck, goose, ground products | 165°F for 15 seconds |
| Stuffing, dishes containing poultry, egg casseroles | 165°F for 15 seconds |
Local health departments may enforce these FDA guidelines when inspecting kitchens. So when cooking for large groups, restaurants, or selling prepared foods, these temperatures should be adhered to.
Why the FDA Allows 165°F for All Cuts
The FDA Food Code allows all cuts of chicken to be cooked to 165°F, unlike the USDA that differentiates between white and dark meat. This is because the FDA is focused on food safety management.
165°F is considered the safe minimum temperature to eliminate pathogens in poultry. However, for quality and palatability, higher temperatures are recommended for chicken thighs, legs, and wings.
How to Cook Chicken Safely to Proper Temperatures
Follow these tips to ensure chicken reaches a safe internal temperature when cooking:
- Preheat your oven, grill, or pan before adding chicken. Starting with proper cooking temperatures helps chicken heat quickly.
- Use an instant-read digital kitchen thermometer to check temperature. Insert into the thickest part without touching bone.
- For whole chicken or turkey, check the innermost thigh and wing. The breast can readout a lower temp.
- If stuffed, check fillings separately at 165°F as well as poultry at recommended temps.
- Let chicken rest 3-5 minutes before carving to allow juices to redistribute for max juiciness.
Oven Methods
Cooking chicken in the oven allows for easy temperature control. Use a digital meat thermometer in the thickest section without touching bone to monitor doneness. Recommended oven temperatures:
- Whole chicken or turkey: 350°F until breast and thighs reach 165-180°F.
- Chicken pieces: Bake at 375-425°F until desired safe temperature is reached.
Grilling Methods
Grilling imparts delicious flavor but can sometimes make it tricky to reach proper internal temp. Follow these tips:
- Grill chicken on medium heat turning every 5-10 minutes until done.
- Create two heat zones, moving chicken between direct and indirect heat as needed.
- Brush on sauces at the end to prevent burning and charring.
Stovetop Methods
Sauteeing, pan frying, or simmering on the stovetop allows monitoring during the cooking process. Tips for stovetop cooking:
- Use a thermometer periodically to check internal temp without overcooking.
- Turn chicken only once halfway through for even browning.
- Let chicken pieces come to room temp before cooking for quick, safe heating.
How Long Does It Take to Cook Chicken?
Cooking times will vary based on the size and cut of chicken, preparation method, and cooking temperatures. Use a meat thermometer to determine doneness over any recommended cooking charts.
As a general guideline, average chicken cooking times are:
| Chicken Cut | Uncooked Weight | Approximate Cook Time |
|---|---|---|
| Chicken breast | 1 lb | 15-25 minutes |
| Chicken thighs | 1 lb | 30-40 minutes |
| Chicken drumsticks | 1 lb | 35-45 minutes |
| Whole chicken | 4-8 lbs | 1-1.5 hours |
Use a meat thermometer and monitor thickness, preparation method, and cooking temperatures to determine exact cook times.
Tips for Moist and Tender Chicken
Follow these tips for exceptionally moist, tender chicken cooked to a safe internal temperature:
- Marinate chicken in an acidic ingredient like citrus, vinegar, yogurt, or wine which helps keep moisture.
- Season chicken all over with salt and pepper or dry rubs which adds flavor.
- Sear, brown, or char quickly over high heat to lock in juices.
- Let chicken rest before slicing for the juices to absorb back into the meat.
- Add a drizzle of oil, butter, or sauce after cooking to prevent drying.
Ideal Marinades
Soaking chicken in a marinade adds moisture and flavor. Best options include:
- Yogurt
- Buttermilk
- Juices like lemon, lime, orange
- Vinegars such as balsamic, red wine, rice wine
- Fresh herbs
- Olive oil
- Garlic
- Spices and aromatics
Moisturizing Sauces
Serving chicken with a sauce helps prevent dryness after cooking to a safe temperature. Good choices are:
- Butter or creamy sauces
- Gravy or pan sauces
- Vinaigrettes
- Chimichurri
- Pesto
- Fresh tomato sauce
- Compound butters
Conclusion
Properly cooking chicken to the right internal temperature destroys any potential harmful bacteria present while also achieving tender, juicy meat.
For food safety, cook chicken breasts to 165°F and chicken thighs, legs, and wings to 180°F. Use a food thermometer to accurately measure temperature.
Complement safely cooked chicken with marinades, rubs, sauces, and resting time for exceptionally moist, flavorful results.