Chicken should be cooked to 160⁰F internal temperature for 15 seconds and then allowed to sit for at least 5 minutes so that carry over cooking will raise the temperature to 165⁰F and kill all the bacteria. There is a study which has shown that cooking poultry to 145⁰F for 8 minutes will also kill the bacteria, salmonella is the concern with poultry, and keep the poultry from drying out. If you are roasting, grilling, or frying chicken and monitor the temperature with a digital thermometer, you will see that once the food reaches 145⁰F, the internal temperature will raise rapidly to 165⁰F.