Barbecued chicken isn't, really: It's grilled rather than smoke-roasted at low temperature. But it requires a similar attention to technique. You'll want to move the pieces around on the grill to keep them from burning, and flip them often as well. Cooking barbecued chicken benefits from a basting t echnique used by the chef and outdoor cooking maven Adam Perry Lang, who thins out his sauce with water, then paints it onto the meat he's cooking coat after coat, allowing it to reduce and intensify rather than seize up and burn. ...read more read less