At what temperature should chicken be cooked to ensure it is safe to eat?

Cooking chicken to an internal temperature of 165°F (74°C) is essential for ensuring safety when consuming the meat. At this temperature, any harmful bacteria, such as Salmonella and Campylobacter, that may be present in raw or undercooked chicken are effectively killed, reducing the risk of foodborne illness.

This temperature is backed by food safety guidelines and is recognized universally to ensure that chicken is not only safe but also retains its moisture and flavor characteristics while cooking. Cooking it to this temperature promotes a balance between food safety and quality, as overcooking chicken can lead to dryness and a less enjoyable eating experience.