I've got steaks and lamb and burgers down pretty well. I do a mean beer can chicken. Grilled veggies? No problem. Tuna? Delightful. But I cannot grill chicken on the bone to save my life. Yesterday's disaster was chicken breasts (bone in.) I used a marinade yesterday and it charred the skin, though I flipped several times. I've tried lower heat, higher heat, lid up, lid down. (We have a Weber gas grill). My husband belatedly suggested that I should have parboiled the chicken. It's an embarassment. I've consulted books, but now I turn to you.
Got any good tips, and good, quick recipes? I'm on a mission now to get this right before I hang up my chicken grillin' toque.