Official safe cooked internal temperature: 74°C/165°F - usda.gov
Some people prefer lower temperature
shoot for closer to 150°F (65°C) and try to hold it there for a couple minutes. - ref
Chicken Temperature & Pasteurization Table claude-sonnet-4_5
| Temperature | Hold Time | Notes |
|---|---|---|
| 165°F (74°C) | <10 seconds | USDA recommended safe temperature - instant pasteurization |
| 160°F (71°C) | 14 seconds | Near-instant pasteurization |
| 155°F (68°C) | 45 seconds | Maintains juiciness while ensuring safety |
| 150°F (66°C) | 2.7 minutes | Popular for sous vide cooking |
| 145°F (63°C) | 8.6 minutes | Requires careful temperature control |
| 140°F (60°C) | 25.7 minutes | Very juicy but requires extended hold |
| 136°F (58°C) | 64.5 minutes | Lowest safe temperature with proper hold time |
By Cut Recommendations
| Cut | Recommended Temp | Texture |
|---|---|---|
| Breast | 150-165°F (66-74°C) | Lean meat - overcooks easily above 165°F |
| Thighs/Legs | 165-175°F (74-79°C) | Higher fat content - benefits from higher temp |
| Wings | 165-180°F (74-82°C) | Connective tissue breaks down at higher temps |
| Ground Chicken | 165°F (74°C) | Must reach 165°F throughout |
| Whole Bird | 165°F (74°C) | Check innermost thigh, wing, and breast |
Note: Hold times apply when maintaining constant internal temperature (e.g., sous vide). For conventional cooking, the USDA recommends reaching 165°F for instant safety. Pasteurization requires a 7.0 log₁₀ reduction in Salmonella bacteria.
Sources: