What is the proper temperature to cook chicken to ensure it’s safe to eat?

Cooking chicken to an internal temperature of 165°F (74°C) is essential to ensure it is safe to eat. This temperature effectively kills harmful bacteria, such as Salmonella and Campylobacter, that can cause foodborne illnesses. It's important that the chicken reaches this temperature throughout, ensuring not just the surface but also the thickest parts are adequately cooked.

Though some lower temperatures may be mentioned, such as 145°F (63°C) or 150°F (65°C), they do not provide the same level of safety for chicken. Chicken must reach 165°F to be considered safe and suitably cooked. Cooking chicken to a higher temperature, like 180°F (82°C), while also safe, can lead to a drier texture, making it less desirable for consumption. Therefore, 165°F is the recommended target temperature for the ideal balance of safety and quality.