Well, yeah...it's really easy to overcook chicken (especially the breast meat, which I hate anyway).
True, although even the dark meat can be thoroughly overcooked...my sole experiment so far with a moroccan tagine was to overcook (in a pot over a wood fire) chicken thighs until they literally fell apart into strands and particles. I wanted "fall off the bone" but I got almost a chicken pate.
Visited a local asian grocer last night and realized I am in the wrong neighborhood to get Korean ingredients...they cater to a local SE asian and Chinese population, I have to go across town where they have Korean and Japanese grocers. Still got some great banh pho for cheap, some kecap manis, and a variety of other things, including cheap spice refills. No fish sauce though!
Maybe later this week I'll drive over there, find some ssamjang and spicy-hot kimchi, and pick up a bottle of soju, too, for a Korean BBQ. Wish I had a little hibachi, that would be perfect for bool gogi, but the Weber will do.