Every year around this time I have people tell me they barbequed their chicken and, even though they keep adding BBQ sauce, the meat was dry. There is a very simple answer to this problem. PAR BOIL your chicken before putting it on the grill. It eliminates the problem of dry, charred meat outside and raw meat inside.
Just fill a pot with water, place the chicken pieces in the water and simmer for 10 to 15 minutes. Remove the chicken from the water, cover and set aside until you’re ready to grill. This allows the meat to rest and retain its juices. (Save the water you used to simmer the chicken for a stock base later.) The chicken will not be fully cooked, but it will require less time on the grill and less chance of drying out the meat.
When the grill is ready, place the pieces on the grill, until one side is golden brown, flip and brown the other side. At this point, if you choose, add your BBQ sauce and grill for several minutes until the sugar in the sauce starts to crackle and carmelize. Remove and serve. You and your family or guests will love the great taste of Bell & Evans grilled chicken!