You are probably used to the usual medium rare preparation for grilled meat. Chicken is quite different.
Chicken always has Salmonella bacteria present on it. The best way to get rid of these bacteria is pasteurization. 165°F (73°C) is the standard temperature for pasteurization; this temperature immediately kills Salmonella bacteria.
Unfortunately, that is the fast way to achieve an overcooked chicken.
This situation is a catch 29. How do you eliminate the bacteria and grill a perfect chicken simultaneously?
Remember we said time is critical while grilling chicken?
Now you need to introduce the time factor.
Well-executed pasteurization is a fine blend of temperature and time. For example, although 165°F (73°C) kills Salmonella bacteria, you can achieve the same result at 155°F (68°C).
Hence, you can still cook your chicken flawlessly at a slightly lower temperature. A flawless grilling means retaining the juiciness, accurate doneness, and preserving the flavor. Although it might take more time, it’s worth the extra time.
However, the fear of undercooking chicken often leads to overcooking it. Hence, you may have more instances of overcooked chicken than undercooked ones. We have a couple of tips to help you grill your chicken to perfection.