Write an article based on this "Test for doneness. Remove the chicken from heat and let it rest for 5 minutes before serving. Consider serving the chicken with some sauce or glaze. Remember to wash everything that came in contact with raw chicken before using it again."
Unlike steak, chicken must be fully cooked, and cannot be eaten rare. There are two ways you can check chicken for doneness:  Stick a meat thermometer into the chicken. The chicken is done if the temperature reads at least 165°F (74°C) for boneless pieces, and 180°F (82°C) for bone-in pieces.  Cut one of the chicken pieces open. The meat should be opaque, and the juices should run clear. This resting period will allow the juices to sink into the meat, making it even juicier. Keep the chicken breasts warm, about 140°F (60°C) while they rest. You can do this by placing them on a plate and covering them, or transferring them to a warm, flameless part of the grill. If you have any sauce or glaze leftover from grilling, consider pouring it into a dish, and serving it alongside the chicken. Just make sure that none of the sauce came in contact with the raw chicken. If you have not already done so, wash all of your knives, brushes, and cutting boards using hot water and soap. This is vital, especially if you plan on using these utensils again to serve the chicken.