That's true for breast, but thigh and leg meat is extremely forgiving (as long as you don't undercook it). Once you get it to "shred with a fork" status, you ba

That's true for breast, but thigh and leg meat is extremely forgiving (as long as you don't undercook it). Once you get it to "shred with a fork" status, you basically can't ruin its texture until you char it into rubber. For breast, the trick is to pound it to ~3/4 inch thickness and then dry brine for at least 30 minutes. So much easier to get it evenly cooked and tender all the way through: https://www.seriouseats.com/the-best-juicy-grilled-boneless-skinless-chicken-breasts-recipe https://www.seriouseats.com/the-best-juicy-grilled-boneless-...