I do the reverse sear on chicken too. I use it on steaks as well but with beef you have more room to determine how done you want something without the health risks. Since chicken is no good undercooked and dry if too done I will go indirect and then move the chicken over direct once it gets to 150, I then get the sear I am looking for while checking the temperature on each piece until they reach at least 160 allowing for the temp to rise another 5 degrees after the chicken gets pulled and it comes out perfect every time. I had the hardest time doing chicken until I started using this method but now no problems. I do the same with sausage and same type of results.