What action is necessary to ensure safety when cooking chicken?

Ensuring the safety of cooked chicken primarily revolves around checking its internal temperature. Cooking chicken to the recommended internal temperature, which is typically 165°F (75°C), is crucial for eliminating harmful bacteria such as Salmonella and Campylobacter, which can cause foodborne illnesses. Monitoring the internal temperature guarantees that the chicken has reached a safe level of doneness, thus making it safe to eat.

While cooking at low temperatures could result in undercooking the chicken, marinating and seasoning are related to flavor rather than safety. The goal is to achieve consistent internal temperatures that ensure food safety, making it essential to use a reliable thermometer to prevent any health risks associated with undercooked poultry.