The point of the direct contact with the heat is to caramelize the sauce and to give the skin its crunchy (not burnt) texture. Stay with it. Move pieces to the area with no flames if you get overwhelmed.
Once the chicken is at the right temperature and you like its looks, it is time to eat!.
Enjoy this classic dish.
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQ-My-Way.com