One of the biggest mistakes when cooking chicken (or various other types of meat) is overcooking it and waiting until it reaches 165F to pull it out. You can actually cook chicken until it reaches 155F and allow carryover cooking to ensure it reaches 165F. This helps keep your chicken moist and juicy and avoids overcooking which can dry your chicken out. To check the internal temperature of the chicken, I recommend using an instant read thermometer!