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, says Elizabeth Karmel, the founder of www.girlsatthegrill.com and the author of Taming the Flame (Wiley, $25, www.amazon.com).

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 ovenlike atmosphere that yields a crisp, golden skin. If you prefer grill marks, says Karmel, turn the chicken during the final eight minutes or so. (For cooking times, see Grilling Cheat Sheet.)

Buying Tips

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.

Cooking Tips

Use the skin as a pouch for flavorings. “It’s handy for rubbing seasonings or a fresh herb mixture right against the meat,” says Cheryl Jamison, coauthor with Bill Jamison of The Big Book of Outdoor Cooking and Entertaining (Morrow, $25, www.amazon.com). (See Flavorings for Grilled Meat, Seafood, and Vegetables.)

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.