Prepare grill for two-zone method of grilling using lump charcoal (briquettes are fine too). Before adding chicken to grill grate be sure the grates have warmed up for at least 5 minutes with cover of grill on. Target between 450 – 500 degrees Fahrenheit.
When grill is at target temperature and the grate is hot, place the chicken over direct heat. Grill for 4 minutes (covered), or until the chicken breast has a nice sear or has "blackened".
Flip the chicken and grill direct for another 4 minutes (covered), or until you see a dark crust form on the other side.
Move chicken to indirect heat and continue grilling (covered), until the internal temperature of the chicken reaches 160 -165 degrees Fahrenheit. Remove the chicken breast and let rest for 10 minutes to allow carry over cooking to occur and bring the internal temperature of the chicken to reach 165 degrees.
If Using Chicken Thighs or Drumsticks - If you are doing this recipe with thighs or drumsticks, then add more time to the indirect cooking. Thighs and Drumsticks are best when cooked to an internal temperature between 170 and 175 degrees Fahrenheit. Carry over cooking will add another 5 degrees. This higher temperature renders that dark meat a little more. So add another 5 minutes of cooking time on indirect heat using these cuts.Gas Grill - If using a gas grill we still employ a two-zone method of grilling. You can also just reduce the flame to avoid burning the chicken, but two-zone works just as well.