Interesting ideas & conversation on this....I like the sub-heading here on WKC for "Chicken Recipes".....something about: " most people suck at it......"
I cooked everything for 25 years with no therms, except for whole turkeys..........after 100's of tri-tips, ribs, chicken various steaks, etc., it got to be sort of second nature as to if something was done / overdone......
When I started posting cookups on the InterToob, I'd see that folks were concerned about temp, finish temp, cooking temp, holding temp & so I got some grate therms & later a Thermapen.....
Spent awhile goofing things up second guessing myself against the therms & am coming to a happy medium of checking when I'm not as sure as I think I need to be...........
Grate therm, no probe......perfect thighs, second load......I could do 10 loads in a row & they'll all come out just peachy..................
In this particular case, chicken parts, the helpful thing, for me, is how hot it is right at the grate, near the food itself.................the look & feel & just a sense of "now" says they're right....
Could use a probe, but that's extra time not spent EATING !!!!
Don't ever hurt to double check for food safety reasons, I suppose.....