Cooking Chicken Safely: Why You Need a Meat Thermometer

In the U.S., we love chicken. From wings to thighs, it’s one of the most popular proteins, according to the USDA. However, the CDC reports that it’s also the leading cause of Salmonella, which can cause vomiting and fever. The best way to kill bacteria that can cause illness is to properly cook your chicken. Of course, it’s also easy to overcook and dry out the delicate meat. While you can rely on certain visual cues, such as a firm texture, opaque color, and clear juices, the only surefire way to know that your chicken is safely cooked is to check it with a thermometer.

In the Good Housekeeping Institute Kitchen & Cooking Lab, we’ve tested dozens of thermometers for accuracy, usability, and durability. We trust our top picks to deliver lightning-fast, highly accurate readings that ensure both food safety and a tasty meal. Before you roast another bird, here’s what you need to know to ensure it’s properly cooked.

What temperature should chicken be cooked to?

According to the USDA, all chicken, including whole birds, pieces, and ground meat, should be cooked to at least 165°F.

Keep in mind that carryover cooking will occur when you take your chicken out of the oven (meaning the internal temperature will continue to rise by a few degrees while it rests). While it’s not recommended by the USDA, some chefs I know take this into account and pull their chicken from the heat source when it reaches 155º or 160ºF.

Why even professional chefs rely on thermometers

Walk into any professional kitchen, and you’re likely to see chefs with a trusty thermometer in their pockets. Even for highly experienced cooks, taking the temperature of your chicken is the only way to know with full confidence that it’s cooked to a safe internal temperature. A thermometer also helps avoid food waste by preventing overcooking.

How to use a thermometer

To get an accurate reading on a thermometer, insert the probe into the thickest part of the meat. “Chicken parts are naturally uneven, so using an instant-read thermometer is the only way to be certain the thickest part of the meat is cooked to a safe internal temperature without cutting into the chicken,” says Sarah Gregory, deputy editor of editorial operations at GH, who tests thermometers in the Lab.

“Whenever you’re using a thermometer, be sure to avoid the bones, fat, and gristle, which conduct heat differently and will affect your reading of the true temperature of the meat,” says Gregory.

If you're cooking a whole chicken, take readings from both the thickest part of the breast and the thigh. Don’t worry if the thigh exceeds 165˚F before the breast reaches a safe temperature. The thigh’s higher fat content keeps it juicy and moist up to 180˚F, so it shouldn’t dry out while the breast finishes cooking.

How to choose the right thermometer

Based on our extensive testing, these are the features we prioritize when looking for a great thermometer for chicken:

✔️ Sharp tip: A thin probe won’t leave an ugly hole in the meat, and a sharp tip is easier to slide in.

✔️ Digital display: We prefer digital thermometers because they have a faster response time than analog and only need to be inserted about 1/2 inch into the meat, which is important for thin items like chicken breasts or thighs.

✔️ Quick read: The best thermometers provide accurate readings in seconds. Our top pick from ThermoWorks works in one second.

✔️ Accuracy: The best thermometers promise an accuracy range of ±2˚F.