Cooked Chicken Temperature: The 165°F Safety Standard Explained

The safe internal temperature for fully cooked chicken is 165°F (73.9°C) according to the USDA Food Safety and Inspection Service. This precise temperature destroys harmful bacteria like Salmonella and Campylobacter that can cause foodborne illness.

Getting chicken temperature right isn't just about doneness—it's your primary defense against food poisoning. Every year, undercooked poultry causes millions of foodborne illness cases. This guide delivers the exact science-backed temperature standards professional chefs and food safety experts use to guarantee safe, perfectly cooked chicken every time.

Why 165°F Is Non-Negotiable for Chicken Safety

Chicken requires special attention because of its susceptibility to dangerous pathogens. The USDA's 165°F standard isn't arbitrary—it's the precise temperature where Salmonella and Campylobacter bacteria are instantly destroyed. Unlike beef, chicken's structure allows bacteria to penetrate deeper into the meat, making surface cooking insufficient.

Pathogen	Death Temperature	Time to Destroy at 165°F
Salmonella	160°F (71°C)	Instant
Campylobacter	165°F (73.9°C)	Instant
Listeria	165°F (73.9°C)	Instant

This critical temperature threshold comes from the USDA Food Safety and Inspection Service, which continuously monitors foodborne illness data to establish science-based safety standards. The FDA Food Code aligns with this recommendation, emphasizing that visual cues like color changes or juice clarity are unreliable indicators of safety.

Measuring Temperature Like a Professional

Accurate temperature measurement requires proper technique, not just the right tool. Follow these steps for reliable readings:

• Use a calibrated instant-read thermometer - Digital thermometers provide the most accurate results (within ±0.5°F)
• Target the thickest part - Insert probe into the densest muscle area, avoiding bone or fat pockets
• Check multiple spots - Especially for whole birds or stuffed poultry
• Clean between measurements - Prevent cross-contamination with hot, soapy water

Avoid These Critical Temperature Mistakes

Even with the right target temperature, common errors can compromise safety:

• Thermometer placement errors - Measuring near bone gives falsely high readings
• Not allowing stabilization time - Wait 10-15 seconds for digital readings to settle
• Relying on pop-up timers - These often trigger at 150-155°F, below safety threshold
• Ignoring carryover cooking - Temperature continues rising 5-10°F after removal from heat

Special Cases and Considerations

Different cooking methods and chicken preparations require nuanced temperature approaches:

• White vs. dark meat - Both require 165°F, though dark meat can be cooked to 170-175°F for texture preference
• Sous vide cooking - Requires longer time at lower temperatures (145°F for 27.5 minutes)
• Resting period - Let chicken rest 3-5 minutes after cooking for juices to redistribute
• Reheating leftovers - Must reach 165°F again to ensure safety

The CDC emphasizes that proper temperature control prevents approximately 1 million foodborne illnesses annually linked to undercooked poultry. When cooking for vulnerable populations—children, elderly, or immunocompromised individuals—strict adherence to the 165°F standard becomes even more critical.

Temperature Troubleshooting Guide

If your chicken hasn't reached 165°F:

• Below 140°F - Return to heat immediately; bacteria multiply rapidly in this danger zone
• 140-150°F - Continue cooking but monitor closely; significant bacterial reduction begins here
• 150-160°F - Cook 1-2 more minutes; pasteurization occurs but isn't instantaneous
• 160-165°F - Hold at this range for 15-30 seconds to ensure safety if slightly below target

Remember that oven temperatures, grill hot spots, and cooking methods all affect how evenly chicken cooks. Always verify with a thermometer rather than relying on cooking time alone. The USDA confirms that properly cooked chicken may still appear slightly pink near bones—color is not a reliable doneness indicator.

Can chicken be safe at 160 degrees instead of 165?

While some bacteria begin dying at 160°F, the USDA maintains 165°F as the safe threshold because it instantly destroys all harmful pathogens including Campylobacter. Holding chicken at 160°F for 15+ seconds can be safe, but 165°F provides an immediate safety guarantee.

Why does my chicken thermometer show 165 but the meat looks pink?

Pink color near bones can persist even at 165°F due to myoglobin reacting with bone marrow. This is normal and doesn't indicate undercooking. Always verify with a thermometer rather than visual cues, as color isn't a reliable safety indicator.

How long should chicken rest after reaching 165 degrees?

Let chicken rest 3-5 minutes after cooking. During this time, temperature typically rises 5-10°F (carryover cooking), and juices redistribute for better texture. The USDA confirms this resting period maintains safety while improving quality.

Do different chicken cuts require different temperatures?

All poultry products must reach 165°F for safety. However, dark meat (thighs, legs) can be cooked to 170-175°F for improved texture without safety concerns, while white meat (breasts) is best removed at 165°F to prevent drying.