Page 28 - Barbecue Chicken Made Easy

Your target temperature is 160°F in the deepest part of the breast
Once upon a time the USDA said a minimum to shoot for a minimum of 175°F in the breast, but it revised its guidelines in 2006 to 165°F, so older cookbooks are
now out of date.
What the USDA doesn’t tell you, because they don’t want to confuse you, is that pasteurizing meat is not just a matter of temperature. Pasteurization is a combination of temperature and time. In other words, according to USDA figures, you can make chicken safe by cooking it to
165°F for seven seconds 160°F for 12 seconds 154°F for 2 minutes 150°F for 5 minutes 140°F for 35 minutes
and 170 to 175°F in the thigh.