Ever stared at a piece of chicken wondering if it’s actually done? You’re not alone! Getting chicken just right is probably one of the most common kitchen worries – too raw and you risk food poisoning, too cooked and you’re chewing on something that feels like cardboard.
At Red Table Meats, we believe cooking chicken to perfection shouldn’t be complicated. That’s why we’ve created this complete guide on chicken cooking temperatures in Celsius (because not everyone thinks in Fahrenheit!).
Why Chicken Temperature Matters So Much
Before diving into specific numbers. let’s understand WHY temperature is so critical when cooking chicken
- Safety First: Raw chicken can harbor nasty bacteria like Salmonella and Campylobacter
- Texture Matters: The right temperature gives you juicy, tender meat instead of dry, rubbery chicken
- Flavor Optimization: Properly cooked chicken simply tastes better!
The USDA and food safety experts recommend cooking chicken to an internal temperature of 74°C (165°F) to instantly kill all harmful bacteria. But is that the whole story? Not quite!
The Magic Number: 74°C (165°F)
This temperature has long been considered the gold standard for chicken safety. At 74°C (165°F), any harmful bacteria present in the chicken are instantly killed, making it completely safe to eat.
But here’s where it gets interesting – you might not always need to reach this exact temperature if you understand the science of bacterial death rates!
Lower Temperature Options (With Time Considerations)
Did you know? You can safely cook chicken to lower temperatures if you hold it at those temperatures for specific amounts of time:
- 63°C (145°F) – Safe if held at this temperature for at least 8.5 minutes
- 65°C (150°F) – Safe if held at this temperature for about 3 minutes
- 68°C (155°F) – Safe if held at this temperature for less than 1 minute
- 74°C (165°F) – Instantly safe, no holding time required
This means you can actually have juicier chicken by cooking to a lower temperature and maintaining it there for the required time. This is similar to how sous vide cooking works!
Recommended Celsius Temperatures for Different Chicken Parts
Different parts of the chicken may benefit from different target temperatures:
| Chicken Part | Recommended Temp (°C) | Notes |
|---|---|---|
| Whole chicken | 74°C | Measure in thickest part of breast and thigh |
| Boneless chicken breasts | 65-74°C | Lower end for juicier results |
| Bone-in chicken breasts | 74-82°C | Higher temp ensures doneness near bone |
| Chicken thighs | 74-82°C | Dark meat benefits from higher temps |
| Ground chicken | 74°C | Always cook ground poultry thoroughly |
| Chicken wings | 74-82°C | Higher temp creates better texture |
The Chicken Doneness Scale (Celsius)
Let me break down what happens to chicken at different temperature ranges:
- Below 60°C – Unsafe! Chicken is still raw and potentially dangerous
- 60-65°C – Undercooked, still unsafe to eat without proper holding time
- 65-70°C – Ideal for pan-seared or fried chicken with crispy skin and juicy interior (with proper holding time)
- 70-73°C – Cooked through with tender, moist meat (perfect for roasted chicken)
- 74-77°C – Well done chicken, fully cooked but can start to dry out
- Above 77°C – Overcooked, likely dry and tough
Carryover Cooking: The Secret to Perfect Chicken
Here’s a pro tip that many forget: chicken continues cooking even after you remove it from heat! This phenomenon, called “carryover cooking,” can raise the internal temperature by 3-5°C.
To account for this:
- Remove chicken from heat when it’s 3-5°C below your target temperature
- Let it rest (covered loosely with foil)
- The temperature will continue rising to your desired doneness
For example, if you want juicy chicken at 70°C, take it off the heat at around 65-67°C and let it rest.
How to Check Chicken Temperature Properly
Having a good food thermometer is absolutely essential! Here’s how to use it correctly:
- Insert the thermometer into the thickest part of the meat
- Avoid touching bone (this gives false high readings)
- For whole chickens, check both the breast and thigh
- Wait for the reading to stabilize before making a decision
I’ve ruined many chicken dinners by not using my thermometer correctly, so learn from my mistakes!
Beyond Temperature: Other Factors for Perfect Chicken
While getting the temperature right is crucial, there are other factors that contribute to amazing chicken:
- Resting time – Always rest chicken for 5-10 minutes after cooking
- Cooking method – Different methods (roasting, grilling, pan-frying) may require slight temperature adjustments
- Size and thickness – Thicker cuts need more time to reach safe temperatures
- Starting temperature – Room temperature chicken cooks more evenly than fridge-cold
Common Chicken Temperature Myths Busted
Let’s clear up some confusion:
Myth 1: “Chicken is done when the juices run clear”
Reality: Clear juices aren’t a reliable indicator of doneness. Only a thermometer can tell you for sure.
Myth 2: “Chicken must always be cooked to 74°C (165°F)”
Reality: Lower temperatures can be safe if held for the appropriate amount of time.
Myth 3: “Pink chicken is always unsafe”
Reality: Some chicken can remain slightly pink (especially near bones) even when it’s reached a safe temperature.
Temperature Guidelines for Different Cooking Methods
Different cooking methods may require different approaches to temperature:
- Oven Roasting: Preheat to 175-220°C (350-425°F), cook until internal temp reaches 74°C
- Grilling: Medium-high heat (175-230°C/350-450°F), monitor internal temp closely
- Pan-Searing: Medium heat (165-190°C/325-375°F), finish in oven if needed
- Slow Cooking: Cook on low for 6-8 hours or high for 3-4 hours, still verify with thermometer
- Sous Vide: Can safely cook at lower temps (63-68°C) for longer periods
Final Thoughts: Temperature is King
I’ve cooked literally hundreds of chickens in my career, and I can tell you without hesitation that mastering temperature control is THE most important skill for cooking perfect chicken.
A good thermometer is the best kitchen investment you’ll ever make. Stop guessing, stop cutting into your beautiful chicken to check if it’s done (losing all those precious juices!), and start cooking with confidence.
Remember, 74°C (165°F) is your instantly-safe benchmark, but with proper time and temperature management, you can safely enjoy juicier chicken cooked to as low as 63°C (145°F). Just make sure you hold it at that temperature long enough!
Have you been overcooking your chicken all this time? Let us know in the comments below, and don’t forget to share your best chicken cooking tips!
FAQ: Chicken Temperature Questions
Is chicken cooked at 70°C?
Chicken at 70°C is cooked but not instantly pasteurized. It needs to be held at this temperature for a short time to be completely safe.
What temperature in Celsius is chicken done?
Chicken is considered done and instantly safe at 74°C (165°F).
Is chicken done at 165°F or 180°F?
Chicken is safe to eat at 165°F (74°C). The 180°F (82°C) recommendation is often for dark meat or bone-in pieces where higher temperatures improve texture.
How many Celsius is needed to cook a chicken?
All parts of the chicken need to reach at least 74°C (165°F) to be considered immediately safe to eat.
What’s your favorite way to cook chicken? Do you have a preferred target temperature? Share your experiences in the comments!
But First, Chicken Safety
I’ve cooked hundreds of chickens in my life, and I have never gotten salmonella poisoning. I suspect that the biggest culprit of salmonella is cross-contamination, which happens when, for example, you cut chicken on a cutting board that you then use for something else without cleaning it first. Only cooking kills salmonella, and the government says to cook food to 165°F (75°C) to instantly pasteurize it. However, while cooking chicken breasts especially, I shoot for closer to 150°F (65°C) and try to hold it there for a couple minutes. This extra time at temp also leads to pasteurization, so your chicken breasts are safe to eat and won’t dry out or get a little tough, like at 165°F (75°C)—but more on this below.
Plus, how to tell it’s cooked properly, and expert-approved ways to get it there.
Published OnApril 14, 2021
Photo by James Ransom. Food stylist: Anna Billingskog. Prop stylist: Alexis Anthony.
Below, were sharing an excerpt from the Food52 cookbook, Dynamite Chicken, to answer one of lifes most important questions: At what temperature should my cooked chicken end up, and how do I get it there?
Anybody who tells you that one part of the chicken is better than another part of the chicken is not somebody whose culinary advice you need to take too seriously. But even though it all comes from the same bird, chicken parts have different flavors and functions in recipes, and different cook times and temperatures to reach to get the best out of them. Here’s a guide to chicken cooking temps in general, a breakdown on how I like to cook separate chicken parts, and a bunch of different ways you can cook your chicken to get to the result we all want: flavorful, succulent meat.