Quick answer: chicken is safely cooked when the thickest part reaches 70°C and stays there for 2 minutes, or an equivalent such as 75°C for 30 seconds. Many cooks simply aim for 75°C. Without a thermometer, it must be steaming hot throughout, with no pink meat and clear juices.
Chicken internal temperature chart
| Chicken cut | Safe internal temperature | Notes |
|---|---|---|
| Chicken breast | 70°C for 2 minutes (many cooks use 75°C) | Take it off promptly so it stays juicy |
| Thighs, drumsticks, wings | 75°C+ | Often more tender at around 80°C |
| Diced chicken | 75°C, steaming hot | Cut the largest piece to check |
| From frozen | Same targets | Allow about 50% longer |
These follow the UK food-safety benchmark of 70°C for 2 minutes. For beef, lamb and pork see our full meat cooking temperature chart.
Chicken breast internal temperature
Breast is lean, so it goes from juicy to dry quickly. Check it a few minutes before the recipe time, and take it off as soon as the thickest part reads 70°C for 2 minutes or 75°C. Rest it for 5 minutes before slicing. For times by method see how to cook chicken breast and chicken breast in the air fryer.
Chicken thigh, drumstick and wing temperatures
Darker meat needs at least 75°C, but it is more forgiving: cooked on to around 80°C it becomes softer and more tender rather than drier. Shop our chicken range for thighs, drumsticks and wings.
How to check chicken with a thermometer
Push the probe into the thickest part of the meat, away from the bone. For several pieces, check the biggest. Clean the probe between checks, and test it now and then in iced water, where it should read close to 0°C.
Without a thermometer
Cut into the thickest part: the meat should be white or opaque all the way through, steaming hot, with no pink, and the juices should run clear.
Resting and reheating
Rest chicken for about 5 minutes after cooking. When reheating cooked chicken, make sure it is steaming hot all the way through, and only reheat it once.
Shop the cuts in this guide
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Chicken temperature FAQs
What temperature is chicken cooked at?
The UK benchmark is 70°C for 2 minutes in the thickest part, or an equivalent such as 75°C for 30 seconds. Many cooks simply aim for 75°C. It should be steaming hot throughout, with no pink meat and clear juices.
What is the internal temperature of chicken breast when done?
At least 70°C held for 2 minutes in the thickest part, and many cooks take breast to 75°C. Take it off the heat promptly once it gets there, as breast dries out quickly.
What temperature should chicken thighs be?
75°C or more. Thighs, drumsticks and wings have more connective tissue and are often nicer at around 80°C, where they become more tender.
Where do you put the thermometer in chicken?
Into the thickest part of the meat, away from any bone, which reads hotter than the meat around it.
Is chicken safe if it is slightly pink?
Colour is not a reliable test, so use a thermometer. If you do not have one, cook it until it is steaming hot throughout, with no pink meat and juices that run clear.
Can you check frozen chicken the same way?
Yes, but frozen chicken takes about 50% longer to reach temperature. See cooking chicken from frozen.
