Once you get the chicken on the grill, close the lid for a few minutes and then either turn the chicken over or reposition to double grill mark it. Then turn the chicken over and turn the center burners off and turn the outer burners on low, and then close the lid.
When the chicken reaches at least 158℉(70℃) it is time to remove it from the grill and then rest it for 5 minutes.
Once your chicken has been removed from the grill and rested for 5 minutes you are ready to make a plate.
I made cheese ravioli in Alfredo sauce and sauteed some baby squash to go with the chicken. The alfredo sauce is simple, it is 1-2 Tablespoons of butter, minced garlic, ½ cup heavy cream, ¼ cup shaved parmesan. Get the butter, garlic and cream into a sauté pan, and reduce by half, add the ravioli, then the parmesan, toss to coat and it is ready.
The baby squash was 1 tablespoon each olive oil and butter, sliced squash, minced garlic, salt and pepper. Add the olive oil and butter to a sauté pan, heat on med high heat, when the butter melts, add the garlic and the squash, then toss until the squash brown on the edges slightly and then season with salt and pepper and it is ready.
In recap, your biggest enemy and best friend is time, use it wisely, keep your ChefsTemp Final Touch X10 close to hand, and make sure to pull the chicken at about 158℉(70℃), let it rest for 5 minutes, slice and serve.