Whole Chicken Temperature Chart & Cook Time Calculator
The one cut where food safety sets the number, not preference. Breast and thigh finish at different temperatures, so probe both.
Cook time by weight
| Weight | Cook time at 375 °F | Pull temp | Rest | |
|---|---|---|---|---|
| 3 lb | 1h 14m | 161 °F | 15 min | Timeline → |
| 3.5 lb | 1h 23m | 161 °F | 15 min | Timeline → |
| 4 lb | 1h 32m | 160 °F | 15 min | Timeline → |
| 5 lb | 1h 50m | 160 °F | 15 min | Timeline → |
| 6 lb | 2h 7m | 159 °F | 15 min | Timeline → |
Recommended Tools for Perfect Results
The chart is only as good as your thermometer. These are the tools worth owning.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
on Amazon
Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
on Amazon
Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
on Amazon
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Frequently Asked Questions
What internal temperature should whole chicken be?
165 °F / 74 °C final. Pull it earlier — around 161 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.
What pit temperature should I use?
375 °F / 190 °C for direct grilling. Other methods and their temperatures are compared on each size page.
How long should whole chicken rest?
15 minutes for a typical whole chicken. Tent loosely with foil so the crust stays crisp.