Determining whether chicken is fully cooked can be tricky. The safe internal temperature for chicken to reach doneness ranges between 160-165°F. While both temperatures can indicate safely cooked chicken, there are some nuances to consider when deciding between 160 vs 165°F.
What the USDA Recommends
The United States Department of Agriculture (USDA) provides recommendations for safe minimum internal temperatures for various meats. For chicken, the USDA advises cooking to a minimum internal temperature of 165°F.
This temperature applies to all cuts and types of chicken – whole chickens and chicken parts like breasts, thighs, wings, legs, etc. The 165°F minimum internal temperature is the best way to ensure any bacteria that may be present is destroyed.
Why 165°F?
The USDA recommends 165°F because it is the temperature at which salmonella bacteria are instantly killed. Salmonella is one of the most common foodborne illnesses attributed to undercooked chicken. At 165°F, salmonella bacteria are instantly destroyed, making the chicken safe to eat.
Other bacteria of concern in raw chicken include campylobacter, clostridium perfringens, and listeria. These bacteria can also be killed at 165°F.
So in summary, the USDA’s 165°F recommendation is based on destroying illness-causing pathogens like salmonella, campylobacter, E. coli, and listeria that raw chicken may contain.
What About 160°F?
While 165°F is the USDA’s official recommendation, some chefs and cooking experts argue that chicken is safe to eat at the slightly lower temperature of 160°F. So what’s the deal with 160 vs 165°F?
At 160°F, salmonella bacteria are not instantly destroyed, but they do begin to die off at this temperature. It takes around 3 minutes at 160°F to achieve a 3-log10 reduction in salmonella bacteria, which means 99.9% of bacteria present will be killed. For some people, this is an acceptable level of risk.
However, spore-forming bacteria like clostridium perfringens survive at temperatures up to 160°F. To destroy clostridium spores and other heat-resistant pathogens, the higher temperature of 165°F is required.
Should You Cook Chicken to 160°F?
Cooking chicken to just 160°F instead of the full 165°F recommended by the USDA introduces an element of risk. Here are some things to consider if planning to cook chicken to the lower 160°F temperature:
- Make sure the temperature is evenly distributed throughout all parts of the chicken, with no cold spots below 160°F.
- Hold the chicken at 160°F for at least 3 minutes before serving to allow time for bacteria reduction.
- Only use this method for healthy individuals, not the very young, elderly, pregnant, or immunocompromised.
- Purchase high-quality chicken from a reputable supplier and handle it carefully to avoid cross-contamination.
For maximum safety, the USDA recommends cooking chicken to 165°F, especially for at-risk groups. However, for healthy adults, cooking chicken to 160°F can be acceptable if proper precautions are taken.
How Accurate is Your Thermometer?
When cooking chicken to either 160 or 165°F, it’s important to use an accurate instant-read thermometer. Even a few degrees under the target temperature can mean the difference between safely cooked chicken and undercooked, potentially unsafe chicken.
To ensure your thermometer readings are correct:
- Use a high-quality instant-read digital thermometer.
- Calibrate the thermometer regularly according to manufacturer instructions.
- Always place the thermometer probe into the thickest part of the chicken, avoiding bones.
- Allow the thermometer reading to stabilize before removing chicken from heat.
Thermometers can lose accuracy over time. Replacing your thermometer every year or two ensures you’re getting precise readings.
How Long to Cook Chicken
While temperature is the best indicator of doneness, approximate cooking times can also provide some guidance when cooking chicken. However, cooking times can vary significantly based on a number of factors:
- Cut and thickness – A whole chicken takes longer than boneless breasts or thighs.
- Bone-in or boneless – Bones conduct heat slower.
- Cooking method – Grilling, baking, pan frying all affect time.
- Temperature – Higher oven temps shorten cooking time.
As a very general guideline, these are approximate cooking times for chicken at 350°F oven temperature:
| Chicken Cut | Cooking Time to 165°F | Cooking Time to 160°F |
|---|---|---|
| Whole chicken (3-5 lbs) | 1-1.5 hours | 1-1.25 hours |
| Bone-in chicken breasts | 30-40 minutes | 25-35 minutes |
| Boneless chicken breasts | 15-25 minutes | 12-20 minutes |
| Chicken thighs (bone-in) | 40-50 minutes | 35-45 minutes |
| Chicken thighs (boneless) | 20-30 minutes | 17-25 minutes |
Keep in mind that these times are approximations only. Always use a thermometer to check temperature when the estimated cook time is up.
Carryover Cooking and Rest Time
When cooking chicken, the internal temperature will continue rising for a few minutes once removed from the heat source due to carryover cooking. For boneless, skinless chicken breasts, the temperature can climb by around 10°F.
To account for carryover cooking, it’s best to remove chicken from the oven or grill when it’s 5-10°F below your target temperature. For example, take it off heat at 155-160°F if aiming for 165°F.
Allowing the chicken to rest afterwards also allows the temperature to evenly distribute throughout the meat. Rest chicken for 5-10 minutes before slicing, dicing, or eating.
Appearance Isn’t a Good Gauge of Doneness
It can be tempting to judge chicken’s readiness by its color and juices, but this isn’t a reliable way to assess doneness. Chicken can turn opaque and white throughout at temperatures as low as 140°F when not fully cooked. And while clear juices are a good sign, some pink juices can still be present even when chicken reaches a safe final temperature.
Always go by temperature rather than visual cues to determine if chicken is cooked thoroughly to a safe temperature.
Common Food Safety Mistakes
Aside from undercooking, some common chicken food safety mistakes include:
- Not washing hands before and after handling raw chicken.
- Not cleaning cutting boards, sinks, utensils that touch raw chicken.
- Letting raw chicken juices drip on other foods and surfaces.
- Leaving cooked chicken out at room temperature for over 2 hours.
- Storing leftovers longer than 3-4 days.
- Refreezing thawed chicken.
Always thaw chicken in the refrigerator, never at room temperature. Follow the 2 hour rule for perishable leftovers and refrigerate promptly. Reheating to an internal temperature of 165°F will help destroy any bacteria that may develop in stored chicken.
Is It Done Yet? Key Takeaways
- The USDA recommends cooking chicken to a minimum internal temperature of 165°F to destroy potentially harmful bacteria like salmonella.
- At 160°F, some bacteria will begin dying off, but spore-formers can survive. Healthy adults can cook chicken to 160°F with some risk.
- Use an accurate food thermometer to check temperature, not just cook time and visual appearance.
- Allow 5-10 minutes rest time after cooking for temperature to evenly distribute.
- Practice safe raw chicken handling to avoid cross-contamination.
Checking the internal temperature of chicken with a food thermometer is the only reliable way to confirm it’s thoroughly cooked and safe to eat. While 160°F may be acceptable for some people, the USDA strongly advises cooking chicken to 165°F to destroy illness-causing bacteria.
To ensure your chicken reaches a safe minimum temperature for consumption, invest in a high-quality food thermometer and calibrate it regularly for accuracy. Proper thermometer placement and avoiding cross-contamination during prep are also key to chicken food safety.