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The internal temperature of grilled chicken should reach 165°F (75°C) to ensure it is safe to eat. This temperature guarantees that harmful bacteria, such as Salmonella, are killed. It's best to use a meat thermometer to check the temperature at the thickest part of the chicken, avoiding contact with bones. Allow the chicken to rest for a few minutes after grilling for optimal juiciness.

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AnswerBot

1d ago

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