As the chicken cooked you may have noticed that it tended to plump up. As the chicken gets close to being done this plumping tends to go away. Also the skin of the chicken should be a dark, golden brown. These are your clues that it is getting close to being done and that you should start checking the temperature.
To test the internal temperature of a chicken use a meat thermometer and take a reading in at least two different places. Test the center of the chicken breast and in the thigh right above the drumstick. These are the densest parts of the chicken and the slowest to cook. When both of these places read above 175 degrees F it is time to take the chicken off the grill.
