The answer…slow cooking. Many times I’ve ruined perfectly good chicken because I put it on the bottom rack, and even on low the fat dripped off and the flames singed and burned it to a crisp. Now I put the seasoned, naked chicken on the top rack and the burners on low, as low as they can go.
I let them cook for at least 30 minutes until golden brown, checking every 5 minutes or so, yes they take babysitting if you don’t want the chicken to burn, then lather with barbeque sauce. Regardless of the desire to turn up the heat I don’t, I want the barbeque sauce to bake on, I turn it every 5-10 minutes watching for hot spots on the grill.
Only after I see that the chicken is cooked, juice runs clear (no I don’t use a thermometer) do I turn up the heat to caramelize the sauce. My favorite sauce is Cookies BBQ Sauce, it’s a staple in Nebraska barbeques, found locally in the Midwest and is the only sauce my kids will use. Heaven forbid if I buy something like Krafts.