Reference temperatures and times from professional kitchen standards. Print this page or download for your kitchen.
| Chicken Cut | Safe Temperature | Ideal Pull Temp | Notes |
|---|---|---|---|
| Breast (boneless) | 160°F pull / 165°F safe | 71-74°C | Pull at 160°F — carryover brings to safe temp |
| Breast (bone-in) | 162°F pull / 165°F safe | 72-74°C | Bone slows cooking — check thickest part |
| Thigh (boneless) | 175°F | 79°C | Higher temp gives better texture in dark meat |
| Thigh (bone-in) | 175°F | 79°C | Most forgiving cut — hard to overcook |
| Wings | 175°F | 79°C | High temp = crispier skin |
| Whole chicken | 165°F breast / 175°F thigh | 74-79°C | Check both breast and thigh before serving |
Temperature recommendations are based on USDA safe food handling guidelines combined with professional culinary standards. "Pull temperature" accounts for carryover cooking during the rest period.