I like grilling chicken spatchcocked. That is a technique that gets me to transition from a busy life to a relaxing dinner withut too much time and effort. Grilling chicken can be a challenge due to flare-ups. I use a gas grill mostly. Unfortunately I had to upgrade it from BBQ rocks (fake briquettes made of some kind of ceramic-like material) to "flavorizor bars" recently. The rock holder rusted out and has been "discontinued" by the manufacturer. The frequency and intensity of flare-ups is much more difficult to control with the metal bars than with the BBQ rocks. In the past I would start cooking the skin side to get nice color and crust. The flip and finish cooking through the bones. Unfortunately this no longer works and I've started cooking the bone side first in an attempt to render off the skin fat. Unfortunately after flipping to the skin side it never crisps up like it did in the past. What would you recommend?