If you're grilling a cut-up chicken, put the dark meat on the grill about 20 minutes before the light meat. Cooking indirectly also allays some fears of carcinogens that form during direct cooking on the grill, though frankly, you'd have to eat a whole lot of grilled food to really worry. You can cook indirectly with a gas grill if you have more than one burner. Turn one burner off and put the chicken on the grate over that burner. Then close the lid and adjust the heat with the controls on the other burner You can cook smaller birds like Cornish hens on direct heat as long as the heat is fairly low and the bird is split and flattened so that it cooks evenly and as quickly as possible.
Sugars caramelize and burn easily.
If you can get an accurate reading, poultry should be at least 160 degrees before it is removed from the grill. I think the most boring piece of meat in the world is a boneless, skinless chicken breast. So I always cook chicken parts with bone and skin on, even if I don't plan on eating the skin. But not every fish is a good candidate for the coals. Though I hate messing with fish bones, they do keep fish moist and in one piece.