Recipe Credit to Grill to Perfection
Chicken burns really quickly. I actually had to make this twice, and I'm pretty adept on my grill. Any time you have chicken skin on the grill it gets dicey. The skin has a lot of fat and can cause flare ups which will end up charring your skin. I suggest making sure your temperature is low and that you are ready to move pieces around when needed. I kept one side of my grill on indirect heat the second time I made these. If I saw flare ups I moved the chicken over to indirect heat until I could place it on direct again. Chicken can go from perfection to charred beyond recognition quickly so keep a close eye on this while cooking. Do not wander off.