According to the u003ca href=u0022https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/the-color-of-meat-and-poultry/the-color-of-meat-and-poultry/CT_Indexu0022u003eu003cstrongu003eUSDA's websiteu003c/strongu003eu003c/au003e, chicken is safe to eat when the internal temperature reaches 165 degrees F (73.8 degrees C). The best way to tell is to use an internal thermometer. If you don't have a thermometer, cut into a piece to make sure the meat is no longer pink and the juices run clear.