Chicken is Cooked at What Temperature?
The safe temperature for cooked chicken is 74 °C (165 °F). Any part of the chicken will be safe to eat once it reaches this temperature.
Chicken Leg & Wing Temperatures
Minimum Temperature for Chicken Legs and Wings
The minimum internal temperature for chicken wings and drumsticks is 74 °C (165 °F). However, these fatty cuts are more delicious when brought to a higher temperature.
Best Temperature for Juicy, Tender Chicken
The optimal chicken leg internal temperature 85-90 °C. The cooked temperature of chicken drumsticks, chicken thighs, and chicken wing temperatures are also 85-90 °C. While these cuts are safe at 74 °C (165 °F), it's better to cook them to a higher temperature. Because they’re fattier, this helps break down connective tissue and fat, giving you juicier, more tender meat.
Temperature of a Cooked Chicken Breast
With breast meat, you want to reach74 °C (165 °F), but avoid going any higher. Because the breast is a lean cut, a higher internal temperature will cause precious moisture to evaporate.
A Tip for Perfectly Cooked Chicken
For a succulent chicken breast that’s still safe to eat, try removing it from the heat before it hits 74 °C (165 °F).
The temperature will continue rising as it rests—this is called carryover cooking. Pull it at around 70 °C (158 °F) to make it extra juicy and tender.
View our full Carryover Cooking Guide to learn more.
Chicken Temperature Chart
| Chicken Cut | Pull Temperature (Remove From the Heat) |
Final Temperature (Peak as it Rests) |
|---|---|---|
| Breast | 70 °C (158 °F) | 74 °C (165 °F) |
| Thighs/Legs/Drumsticks | 80-85 °C (176-185 °F) | 85-90 °C (185-194 °F) |
| Wings | 80-85 °C (176-185 °F) | 85-90 °C (185-194 °F) |
How Long to Rest Roast Chicken?
You should always let chicken rest after cooking, regardless of the cut or cooking method. It allows the chicken to finish cooking and for the juices to thicken
Resting Time by Cut
The resting time depends on the chicken’s size, shape, and cooking method. A rough guide is to rest small cuts like breasts for 5-10 minutes, and whole chickens for 30-90 minutes.
Monitor Temperature While Resting
Just like cooking chicken to temperature, you can also rest it to temperature. Monitor the chicken temperature as it rests; once it reaches its peak and starts declining, it’s ready to eat.
Can Chicken be a Little Pink?
Yes—safely cooked chicken can be pink, especially near the bone. This is often due to myoglobin, a protein that stores oxygen in muscle. As long as it hits 74 °C (165 °F) throughout, it’s safe to eat. For the same reason, you also don't need to worry about the juices running clear. The internal temperature indicates whether harmful bacteria have been destroyed.
Can You Reheat Chicken?
Yes, you can reheat cooked chicken. To prevent the risk of food poisoning, follow these guidelines:
Cool cooked chicken as quickly as possible. Place in the fridge or freezer within two hours. Reheat cooked chicken to 74 °C. Only reheat cooked chicken once.
Where to Put a Thermometer in Chicken
Step-by-step guide to checking the temperature of a whole chicken:
Locate the thickest part of the breast. Starting from either side of the neck cavity, insert the thermometer probe horizontally and aim for the centre. Make sure to avoid bones.
The temperature will drop as you move through the meat, then rise again as you move past the centre; this is how you locate the coolest point.
Once you have ensured the thickest part has reached 74 °C (165 °F), spot-check the breast on both sides in a few places to confirm it’s cooked all over.
Best Cooking Thermometers for Chicken
Best for: BBQ chicken
RFX is the ultimate thermometer for wireless meat and pit temperature monitoring. Insert the probe into your meat, select the temperature on the app, and track from anywhere with WiFi. Perfect for cooking whole chickens or large cuts on the BBQ or in the oven, as well as for rotisserie and deep-frying.
Best for: Oven-roasted chicken
The DOT is the simplest meat thermometer for monitoring chicken as it cooks. Insert the probe, set the temperature using the up/down arrows, and wait for the alarm to sound. Great for both over and BBQ cooking.
Best for: Small cuts/ spot-checking
An instant-read thermometer is essential for spot-checking any dish. Use RFX or DOT to alert you; use a Thermapen to ensure perfection throughout. Test batches of wings, spot-check whole chickens, or probe breasts and thighs to ensure they’re cooked all the way through.
