Pollo alla Diavola (alla griglia)

Today I'm making a deviled chicken my way. Open in half but I usually open it from the back instead of the breast, to avoid drying out the breast, which I don't like very much because it's too dry. So I try to keep it as moist as possible. Today I'm doing it with the help of a thermometer and I'll bring it to 74 degrees in the center of the breast. A middle ground between medium and well done. I want it close to well done, but a little before so that it stays JUICY! For the MEATER thermometer: Meater Plus: https://amzn.to/32DInfS Meater : https://amzn.to/2D9DO43 Meater Block: https://amzn.to/3jp7SIu #meater #meatermade Ambrogio Sanelli knife: https://amzn.to/34jnhEu