Great question! If you’re using a sous-vide machine, you can actually hold chicken at 140°F to 150°F for an hour or more. That kills bacteria just as safely, but the meat stays unbelievably silky.
For grilling, aim for 165°F in the thickest spot. But remember: carryover cooking is real! The chicken will keep rising in temperature for about five minutes after you pull it off the heat.
So if your thermometer reads 160°F, take it off the grill and let it rest. By the time you serve it, it will climb right up to that golden 165°F without drying out.
The Golden Rule of Resting
This might be the most important tip of all: let it rest. After cooking, let your chicken sit for at least 5–10 minutes before slicing.
Chicken Internal Temp Chart: Safe Cooking Temperatures Guide
Cutting too early is like squeezing a water balloon—all those juices you worked so hard to keep inside will end up on the cutting board. Resting redistributes the moisture, giving you a fork-tender experience every time.
Plus, it gives you a moment to take a breath, pour a glass of wine, and admire your handiwork. You earned it.
