I'm new to this too, but chicken is the one thing that I've had really good success with, once I started using these guys advice with brining, it made a world of difference.
I've been doing an overnight super flavored brine. (sea salt, brown sugar, garlic, onion, italian seasonings, other shaker seasonings, etc.) The only thing I do different is me and my wife like our chicken 'fall off the bone' tender so I cook till it's about 190. Degrees. I also get queezy if I see that reddish blood stuff by the bone when the chicken is only 160-170 eewww lol