At what percentage doneness should chicken be pulled from the grill?

The recommended percentage doneness for pulling chicken from the grill is 95%. At this temperature, the chicken is cooked sufficiently to be safe for consumption, as it ensures that any harmful bacteria are eliminated. Chicken should reach an internal temperature of at least 165°F (73.9°C) to be considered safe, and pulling it at 95% doneness allows for carryover cooking. This means that the temperature will continue to rise slightly after being removed from the heat, ensuring that the meat remains juicy and flavorful without being overcooked.

Pulling chicken at 95% doneness allows chefs and home cooks to take advantage of the remaining heat during resting time, which contributes to the overall tenderness and juiciness of the meat. The goal is to balance safety with texture, and pulling it just before fully cooked helps maintain the best qualities of the chicken.