grilling chicken

Best method for juicy chicken on the grill... The Right Cuts: For the juiciest results, pick up some inexpensive bone-in, skin-on pieces. The skin prevents the meat from drying out, and the warmth of the flame melts the fat beneath the skin, effectively basting the meat.

ingredients

Wings: To keep wings from cooking to a crisp, buy the biggest ones you can find. Some stores carry packages that are all drumettes — the meatier miniature-drumstick portion of the wing.
Legs: For foolproof grilled chicken, buy a package of all dark meat. Thighs and drumsticks stay moist longer than their paler, leaner counterparts.
Breasts: Look for the smallest ones available so the centers will cook through before the outsides become dry.

directions

1
The Easiest Technique: Place the chicken, skin-side up, over indirect heat, close the lid, and don’t touch it for about 45 minutes. It’s that simple. The closed lid creates an oven-like atmosphere that yields a crisp, golden skin. If you prefer grill marks, turn the chicken during the final eight minutes or so.
2
Use the skin as a pouch for flavorings. It’s handy for rubbing seasonings or a fresh herb mixture right against the meat.
3
Slather chicken with barbecue sauce or other sugary glazes only during the last 10 minutes or so of grilling. This will prevent the sugar from scorching.

Source: License to Grill