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Most books recommend cooking poultry until it registers 175 degrees F, which yields flavorless, dry chicken.
Gena Knox, Slashfood's summer grilling blogger, recommends removing the chicken from the grill when the meat thermometer reads 160 degrees F. Let the chicken rest and its temperature will rise to 165 degrees F, ensuring safe, well-done chicken that is anything but dry and rubbery.
Gena Knox is the founder of Fire & Flavor and the author of "Gourmet Made Simple." She'll be blogging about grilling this summer for Slashfood. For more information on Gena, visit her Web site GenaKnox.com. For more grilling tips, visit the AOL Food Grilling page.
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