What Is the Correct Internal Temperature for Chicken? Here's the Right Temperature

Chicken is the most widely consumed meat in the United States. It’s an excellent protein source, and being a white meat, it offers a leaner option. Its versatility is unmatched—chicken recipes vary from crispy sandwiches to spicy wings. While it can be both healthy and tasty, chicken is a frequent cause of foodborne illnesses (also known as food poisoning). Around one million Americans become ill annually from eating contaminated poultry, including chicken and other birds. We’ve all had some not-so-great experiences with chicken. Whether it’s been in the fridge for too long or has a pinkish center, mishandling undercooked chicken can lead to sickness. Specifically, raw chicken may be contaminated with bacteria like salmonella. In fact, about one in every 25 packages of chicken found in stores carries salmonella. So how do you choose the right chicken? Contaminated chicken appears identical to uncontaminated chicken. It may even look, smell, and taste normal, but it still has the potential to cause illness, often with symptoms resembling the flu.

Thankfully, there are many ways to minimize the risk of foodborne illnesses from chicken. Some simple measures include washing your hands, using clean plastic cutting boards, and cooking chicken within a day or two of purchasing it. Another key element in handling chicken safely is cooking it to the proper internal temperature. High temperatures eliminate harmful bacteria like salmonella and other pathogens. Here’s everything you need to know for safely preparing chicken.

What is the Proper Temperature for Chicken?

Temperature plays a crucial role in handling chicken properly, both in terms of keeping it cold and cooking it to the right heat. From the grocery store to your dinner table, it's essential to store and cook chicken at the right temperatures. When buying raw chicken, aim to refrigerate or freeze it as quickly as possible. Leaving raw chicken at room temperature for too long can lead to the “danger zone” between 40 and 140 degrees Fahrenheit, where bacteria can multiply rapidly. The USDA advises against leaving raw chicken out for more than two hours, and in warm weather, it’s best to limit that time to one hour. Once you're home, store the raw chicken in the fridge at 40 degrees, where it will remain safe for up to two days. Alternatively, you can freeze it at 0 degrees for up to a year. While cold storage slows bacterial growth, cooking chicken to the right temperature ensures the bacteria are killed. Whether you're grilling, roasting, or pan-searing, chicken should reach an internal temperature of at least 165 degrees for it to be safe to consume. This ensures all harmful bacteria are eradicated, and the chicken is fully cooked through, whether it's white or dark meat, or any part of the bird.

How to Measure Chicken’s Temperature

The best way to determine if chicken is fully cooked and safe to eat is by checking its temperature with a meat thermometer. While there are different types of food thermometers, the principle remains the same—ensure the chicken reaches a safe 165 degrees before consumption.

To use a food thermometer, insert the probe into the thickest part of the chicken, away from any bones or fat, as recommended by the USDA. Some thermometers give a reading in just a few seconds, while others may take up to 20 seconds. They display the temperature in various ways, from digital screens to indicator lights. Regardless of how your thermometer works, your chicken is safe when it hits at least 165 degrees. After each use, be sure to clean your thermometer properly. Follow the manufacturer’s guidelines, usually washing it with warm, soapy water, but avoid submerging it in water. To ensure your thermometer is accurate, consider calibrating it with an ice bath or boiling water, though home chefs don’t need to calibrate theirs as frequently as professional kitchens do.

How to Tell When Chicken Is Fully Cooked

The most reliable way to ensure your chicken is cooked thoroughly is by using a food thermometer, as recommended by the USDA. Simply looking at the chicken isn’t always accurate, as the thicker parts tend to cook slower, potentially leading to uneven cooking. If you don’t have a thermometer, there are some visual clues. As the chicken cooks, the pink flesh will turn white on the outside, and the meat will shrink, making it appear smaller. Although no one likes dry chicken, you should avoid certain juices. If you cut into the chicken and the juices are still pink, it’s undercooked. Fully cooked chicken will have clear juices. To check, slice into the thickest part—if it’s white and the juices are clear, your chicken is likely fully cooked.

Using a food thermometer might feel like an extra step and require purchasing another kitchen tool. However, it’s a worthwhile investment to ensure that your chicken reaches a safe and proper cooking temperature.