Easy way to defeat chicken fire on the grill....
Step#1. Set up your grill for two zones of cooking. One side for direct flame and the opposite side with no flame or heat aka as an indirect heat zone. If you have a gas grill with two burners... One of each side of a two sided grill.. turn on one side only. Leave the other side completely off. For charcoal grill... Make a small fire covering 1/3 of the cooking surface. Leaving the other 2/3 with no coals on it. Also.. put a aluminum tray underneath the indirect heat zone to catch any drippings. Keeps your grill clean underneath the cooking grate.
Step #2. When chicken is direct flame.. stay with it the ENTIRE time... Flip or turn over often.
Step#3. Once chicken is seared very nicely. Move to indirect heat away from direct flame. Close the grill completely.
Step#4. Cook chicken at indirect moderate heat temps on indirect heat 350-425°F until done.
Easy way to avoid fires, flare ups, and takes anxious times out of your cooking on any grill. You can walk away and not worry about food getting burned up if it is on indirect heat. I utilize this method for cooking burgers, steaks, chicken, fish and even hotdogs. Temperature can easily be modified by amount of charcoal or air supplied to the fire. On my grill I can get temps well above 800°F on the indirect heat side... Or as low as 240°F for slow smoking or cooking hotdogs, bacon, pork ribs, and or a spiral ham.