Serious Eats - seriouseats.com

Thanks! And "Amen, brother" to the indirect cooking technique. Also, the "close-to-the-fire-but-not-on-it technique" after the sauce!

To the previous: (joannabar?) I have the same Weber gas grill. It's wonderful. When you cook with the indirect method, heat all of the burners for 20 mins (600 degrees). Then turn off the back burners and cook your chicken on that surface. You have to "reach over" the heated surface, but wear a mitt. It's worth it! Also, replace the flimsy grates that came with your grill, and buy the staineless steel replacements (about $60 at True Value). You won't be sorry.