Nope. Dark meat (like thighs and legs) actually tastes better when cooked to 170°F to 175°F. Why? Because it has more fat and connective tissue. That higher temp breaks down the collagen, making it tender and juicy instead of chewy.
Chicken Cooking Chart _ Chicken Cooking Temperature Chart – RXDLB
White meat (breasts and wings) is leaner, so it dries out faster. That’s why 165°F is your target for breast meat—it’s the line between safe and sawdust.
Bottom line? Know your cuts. A thigh cooked to 165°F will still be tough. But a breast cooked to 175°F will be a tragedy. Respect the meat, and it’ll respect you back.
