Cooking chicken can seem daunting, especially when it comes to temperature. Many recipes call for baking, grilling or pan-frying chicken to an internal temperature of 165°F/74°C But is that the only safe temperature for chicken? What if you want juicy, tender meat rather than dry, overcooked poultry? Let’s take a closer look at the ideal celsius temperatures for cooking chicken to perfection
Why Temperature Matters
Temperature plays a key role in food safety when handling raw chicken. Salmonella and other bacteria can contaminate poultry and spread illness. Cooking to a high enough temperature kills any potential pathogens present in or on the meat.
The safe minimum internal temperature recommended by the USDA is 165°F/74°C Chicken cooked to this temperature helps destroy salmonella and other illness-causing bacteria
However, reaching 165°F/74°C means the chicken is well-done. Many home cooks prefer chicken cooked to a lower temperature for improved moisture and texture. The good news is you can safely cook chicken below 165°F/74°C as long as you follow a few guidelines.
Minimum Safe Temperatures for Chicken
While 165°F/74°C is the USDA’s recommended safe cooking temperature. lower temperatures can eliminate foodborne pathogens with the right techniques
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145°F/63°C – The minimum safe temperature if the chicken is held at this internal temperature for at least 3 minutes. This destroys pathogens without overdrying the meat.
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150°F/65°C – Considered safe by the USDA if the chicken is not held at this temperature. Any bacteria present will not grow at this temperature.
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155°F/68°C – Safe temperature if the chicken is held at this internal temperature for less than 1 minute. There is only a slight risk of foodborne illness.
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165°F/74°C – The USDA’s recommended safe minimum cooking temperature for chicken. This temperature kills all salmonella.
So you have some flexibility when cooking chicken below 165°F/74°C. Just follow the time guidelines for each temperature and use a food thermometer to monitor the thickest part of the meat. Don’t forget to account for carryover cooking too.
Carryover Cooking and Resting
When you remove chicken from the oven, grill or pan, the temperature will continue rising 5-10°F/3-5°C due to carryover cooking. To avoid overshooting your target temperature, remove the chicken from the heat source when it’s 5-10°F/3-5°C below your desired doneness level.
For example, if you want juicy chicken cooked to 150°F/65°C, take it off the heat when it reaches 140-145°F/60-63°C. As it rests, carryover cooking will bring the internal temperature up to a safe 150°F/65°C.
Resting also allows the juices to reabsorb into the meat before carving or biting. Let chicken rest at least 5 minutes, and up to 10-15 minutes for larger cuts. Tent loosely with foil to keep warm.
Recommended Celsius Temperatures for Chicken
Here are some recommended internal temperatures in celsius for cooking chicken to various levels of doneness:
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60-65°C – The chicken flesh is still red and undercooked at this temperature range. Do not eat chicken below 60°C.
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65-70°C – Ideal for pan seared or fried chicken with a crispy skin and juicy interior.
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70-73°C – Cooked through with tender, moist meat. Great for roasted whole chicken or bone-in pieces.
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74-77°C – Well done chicken that is fully cooked but can be dry. Best for chicken salads, casseroles or soup recipes.
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Over 77°C – Chicken is overcooked and likely dry and tough.
As you can see, you have a wide range of safe cooking temperatures for chicken when using celsius. The key is monitoring with a food thermometer and accounting for carryover cooking and resting.
Tips for Cooking Chicken to the Right Temperature
Follow these tips to ensure your chicken reaches the ideal internal temperature for your desired doneness:
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Use a food thermometer to monitor temperature, especially for large cuts like a whole chicken or turkey. Thermometers are the only way to guarantee safety and proper doneness.
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Insert the thermometer into the thickest part of the breast and thigh, away from any bones. Check multiple areas.
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For bone-in chicken, let the thermometer touch the bone for the most accurate reading.
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If roasting or baking, don’t rely on cook time alone. Ovens can vary. Always verify temperature.
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Brining or marinating can make chicken juicier when cooked to lower temperatures like 150°F/65°C.
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Pound chicken breasts to an even thickness so they cook at the same rate, especially if stuffing or rolling.
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Don’t crowd the pan or grill. This slows cooking and can prevent proper browning. Cook in batches if needed.
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Allow carryover cooking and always rest chicken before eating. This ensures it stays moist and tender.
With the right techniques, it’s easy to achieve tender, juicy chicken in the ideal temperature range. Experiment with different celsius temperatures to find your personal preferences. Just remember to use a thermometer and follow food safety guidelines. In no time, you’ll be an expert at cooking chicken with confidence!
Chicken Doneness is a Temperature, Not a Color
Chicken meat cooks to a creamy-white color—unlike the more robust hues of cooked beef, pork, or lamb. This white color provides a much starker contrast to the occasional pink tones that can naturally occur in any meat.
Dr. O. Peter Snyder, Jr., Ph.D. of the Hospitality Institute of Technology and Management says, “If consumers were taught to eat safely prepared, bloody chicken, as they want to do with beef, they would be able to enjoy juicier chicken.” The trick is to learn how to prepare safe-to-eat chicken and get over our fear of a little blood in our birds.
So, how do you know for sure if your chicken is safe to eat? One word: temperature.
Perhaps one reason society accepts red and pink hues in steaks is that beef can be safely cooked to varying degrees of doneness. Chicken, on the other hand, is either safe to eat or it’s not. There is no such thing as medium-rare chicken. Nevertheless, too many cooks overcook their chicken temperature for fear of undercooking it. Overcooked chicken is just like overcooked beef: dry, tough, and less flavorful than properly-cooked meat
Regardless of the type of meat being cooked, the higher the doneness temperature, the more juices will be lost and the less tender the results will be. Properly gauging the internal temperature of chicken is the only way to guarantee safe and juicy results every single time.
Internal Temperatures for Doneness and Eating Quality of Chicken
What is so magical about 165°F (74°C)? At 165°F (74°C) all foodborne bacteria instantly die This instant death for foodborne pathogens is recommended for poultry because even the most stubborn salmonella bacteria will be completely pasteurized at this temperature. Even if a slow, low-accuracy dial thermometer is off by as much as 10°F (6°C), a final cooked temperature of 155°F (68°C) in chicken will only need to stay at that temperature for just under 60 seconds in order for the meat to be safe. (Does that sound like it goes against everything you’ve ever learned about chicken safety? If so, you might need to read our complete guide to chicken temps to brush up on the nuances of bacterial kill times.)
What is the Safe Temperature to Cook Chicken to?
FAQ
Is chicken cooked at 70 C?
What temperature in Celsius is chicken done? Chicken is cooked to a safe temperature at 73.9°C (165°F), crucial for averting food poisoning risks. Both bone-in and boneless marinating chicken must reach this temperature, monitored using a meat thermometer.
What temperature is chicken cooked in Celsius?
Cooked chicken should reach an internal temperature of 74°C (165°F) to be considered safe to eat.
Is chicken done at 165 or 180?
How many Celsius is needed to cook a chicken?
All parts of the chicken (internal and external) need to reach a steady temperature of 75°C to be eaten safely.