Even though it's a cookout classic, chicken can be tough to get right on
the grill. Soooo watch out...
Not Starting with a Good Bird
It should be antibiotic and hormone free at the very least. If the yardstrutter was raised right, then chances are that it will taste good.If you can not find antibiotic and hormone free chicken in your grocery store at least buy one chicken smaller looking then others. It is small because it is not get hormones to make it bigger then it should be.
Forgetting the Seasoning
Make sure you sprinkle it with salt and pepper before you throw it on the grill. You can extend this and can do some oregano or other herbs as well.
Cooking it at Too High a Temperature
If you cook the chicken on too hot a grill, the skin will burn before the flesh cooks. Medium-low is the best temperature on a charcoal grill, and medium on a gas grill. This way, you'll crisp the skin and avoid flareups.
Drying Out Skinless, Boneless Chicken
Dark meat on the bone is more flavorful and will stay juicier on the grill. But if you're cooking skinless, boneless chicken breasts, cook them on medium for a charcoal grill and medium high for a gas grill. Just watch it carefully and take it off a minute before it's cooked through (the heat will carry-over the cooking as it rests).
Not Keeping an Eye On It
You'll notice as you cook that some areas on your grill brown the food faster than others. You have to move the chicken around and turn it until the pieces are cooked evenly. You can tell the cool spots by putting your hand over the grill. It's also ideal to set up for a two-zone fire (on a charcoal grill, push coals over to one side, or on a gas grill, keep one burner turned off) so there's a definite cool area to move the chicken to if the skin is cooking too fast before the flesh is finished.
Slathering On the Sauce Too Soon
Baste last! Apply any sugary glazes towards the end of cooking. Put it on too soon and it will burn.