Burnt chicken, dry chicken, chicken with no discernable flavor, chicken that looks alright at first and then turns out to be raw in the middle — ah, that might be the saddest chicken of them all. From the right heat for your bird, to the prep before it even hits the grill, there are a few simple things you can do next time you're cooking chicken. You’re cooking all of your chicken the same way. Cooking over a high heat with bone-in chicken significantly increases the risk of serving undercooked chicken that is still raw at the bone. The FDA-approved internal temperature for chicken is 165 degrees F. You can take chicken off the grill at 160 degrees and allow the chicken to rest, which will allow the rest of the chicken to come up to the right internal temperature before digging in.

Source: Fox News June 05, 2017 09:56 UTC