Grilling bone-in chicken breasts is trickier than it seems. You want well-browned, crisp skin as well as moist meat. The challenge is the thick part of the breast, which is quite slow to cook, while the tapered end cooks quickly. Adding a glaze to that equation makes the situation even a little thornier. Our technique—which includes a mix-and-match take on glazes and barbecue sauce—avoids the common pitfalls and produces perfectly cooked, juicy chicken breasts. We'll also share with you the best equipment, like an instant-read thermometer, so you don't overcook another piece of grilled chicken.