Chicken internal temperature.
Every part of a chicken is safe at 165 F. Breast, thigh, wing, drumstick, ground chicken and stuffing. Check the thickest part of the breast and the innermost thigh and wing. Dark meat tastes better higher, at 175 to 185 F. That is a texture preference, not a rule.
165 F (73.9 C)
Breasts, whole bird, legs, thighs, wings, ground poultry, giblets and stuffing. For a whole bird, check the innermost part of the thigh and wing and the thickest part of the breast. This is a food safety floor, not a preference. Where any other number on this page is lower, this one governs.
Source: USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart, page updated 2025-04-14, read 2026-09-02.
One cut? Chicken breast internal temp, Chicken thigh internal temp.
Chicken by cut
| Cut | USDA minimum | Finish | Guide |
|---|---|---|---|
| Breast | 165 F | Your doneness, at or above the minimum | Breast guide |
| Wing | 165 F | Your doneness, at or above the minimum | Wing guide |
| Thigh | 165 F | Your doneness, at or above the minimum | Thigh guide |
| Drumstick | 165 F | Your doneness, at or above the minimum | Drumstick guide |
| Back | 165 F | Cook to the minimum | Back guide |
| Tail | 165 F | Cook to the minimum | Tail guide |
The tough cuts go higher
190 to 205 F, probe tender
Dark meat destined for shredding is taken well past 165 F, commonly 190 to 205 F, so the connective tissue renders and the meat pulls. Breast meat is never taken there; it dries.
Pit 275 to 325 F. thighs 1.5 to 2 hours at 275 F. Approximate. Rest: 5 to 10 minutes.
Preference, with the minimum printed beside it
chicken dark meat preference
Thighs, drumsticks and whole legs. Culinary preference, barbecue convention.
| Doneness | Internal temp | Vs. USDA 165 F |
|---|---|---|
| Safe minimum (all chicken) | 165 F | At or above the minimum. |
| Dark meat, rendered and tender | 175 to 185 F | At or above the minimum. |
| Pulled or shredded | 190 to 205 F | At or above the minimum. |
Carryover: A whole bird rises several degrees during a 10 minute rest; the rest is for juiciness, USDA requires none.
Where the thermometer goes
Breast: through the side into the thickest part, not touching bone. Thigh: into the innermost meat by the joint, not touching bone. Whole bird: check breast, thigh and wing, and the stuffing too.
- The danger zone. Bacteria grow fastest between 40 F and 140 F, doubling in as little as 20 minutes. Never leave food out of refrigeration more than 2 hours, or 1 hour when the air is above 90 F. Hold hot food at or above 140 F and cold food at or below 40 F.
- Where the probe goes. Insert the thermometer into the thickest part of the food, not touching bone, fat or gristle. For thin foods insert through the side. Check large or irregular pieces in several places. For a whole bird check the innermost thigh and wing and the thickest part of the breast.
- Colour is not doneness. Appearance and colour are not reliable indicators of safety or doneness. A burger can be brown and unsafe or pink and safe. Pork at 145 F can be pink. Smoked chicken can stay pink at the bone at 165 F.
- The 3 minute rest is part of the 145 F rule. For whole-muscle beef, pork, lamb, goat and veal the safety rule is 145 F AND a rest of at least 3 minutes before carving or eating. The rest is not optional and it is not the same thing as the long barbecue rest.
Cook it, then log it
The chicken cut guide has every region, the woods and the mistakes. The full temperature chart has every animal and every source.