How to grill chicken so it's juicy with charred (not burned!) skin

I grill bone-in chicken the way the tortoise runs the race against the hare in Aesop's fable: slow and steady. Cooking this way over moderate heat ensures a winning chicken dinner. If you start out too fast and set the chicken over intense heat to try to grill it quickly, you'll end up with burned skin and raw meat. It's a losing move.

There are some who like to char the skin over direct high heat and then finish cooking over indirect low heat. I've found that the initial too-hot flames leave an acrid burned taste on the outside and rubbery meat inside. Keeping the temperature not-too-hot results in burnished skin with a pleasant smokiness and juicy meat that tastes great on its own or with a range of marinades and