Boneless chicken breasts were thought to be safe to eat at 160 degrees, bone-in breasts at 170 degrees and whole chicken 180 degrees. I would still follow the old guidelines for bone-in breasts and whole chicken, although the USDA's recommendation of 165 degrees is supposed to apply to all chicken.
Finally, don't forget to practice safe food-handling techniques from the outset, to minimize the chance of contracting any foodborne illness, such as e.coli or salmonella poisoning. This means:
- Good hand-washing, before, during and after preparation
- Clean utensils
- Separating raw foods from cooked
- Keeping meat, fish and poultry, and their juices, away from other foods
- Separate cutting boards for different kinds of food
- Proper sanitization of cutting boards and equipment