OmManiPadmeOmelet > wrote:

>Well, regular meat is not usually much of a problem, but chicken skin
>has been the real issue.

This may be obvious, but try moving each piece of chicken by a slight
amount after the initial 10 or 20 seconds of grilling, to prevent
it from sticking in its original position.

Aside from that, I get good results (including less sticking)
from an item called a Wok Topper made by Modern Home Products.
It does not much resemble a wok, but rather a trapazoidal finished
metal dish with many holes in it. This you place on your BBQ grill
with your food inside of it. Food cooks more evenly and less
directly and clean-up is easy. It's the way to go for most
things, unless you want a flame-grilled effect such as with a
steak.

Steve