IT took me years to learn how to grill chicken, and I pretty much had to invent my own technique. Standard advice from standard grilling sources too often left me with badly charred chicken or its equally unpleasant underdone cousin.

My technique is not original, I’m sure, but it isn’t intuitive either. I assure you it will result in grilled chicken at its best: smoky, crispy and moist, good right off the grill or the day after. In the waning days of summer, these precious last grilled dinners might as well be done right.

In these recipes, we’re talking about chicken with its skin on, preferably thighs, wings or drumsticks, which are far more likely to retain their moist tenderness than breasts.

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