What is the danger of undercooking chicken when grilling?

The danger of undercooking chicken primarily lies in the risk of foodborne illnesses, particularly salmonella, which can be present in raw or undercooked poultry. Salmonella is a type of bacteria that can lead to severe gastrointestinal distress and other serious health issues if ingested. Proper cooking temperatures are crucial to ensure that any harmful bacteria are destroyed, making the chicken safe for consumption.

In contrast, while undercooking chicken may result in chewiness, unpleasant taste, or reduced flavor absorption, these factors are related to texture and flavor rather than immediate health risks. The primary concern with undercooked chicken is the health implications associated with pathogens, underscoring the importance of thorough cooking practices in grilling to prevent illness.