Cooking bone-in chicken on a grill brings out the natural tenderness and mild flavor of the meat. Bone-in, skin-on chicken contains no more fat then boneless, skinless chicken as long as you take the skin off before eating it. Cooking chicken with the bones in makes sense for families on a budget, because boneless, skinless chicken breasts are generally more expensive than chicken with bones -- especially the drumsticks, thighs and wings. Grilled bone-in chicken should cook to a slightly higher temperature than boneless chicken, so be sure it’s safely done.
Spray your grill with nonstick cooking spray to keep the chicken from sticking when you cook it.
Turn the grill on to medium-high, and let it preheat.
Brush the chicken pieces with olive oil on all sides, and sprinkle them with the seasoning of your choice.
Place the chicken pieces skin-side down on the hot grill, and cook them for five to seven minutes.
Turn the chicken pieces over with tongs to avoid piercing them and letting the juices run out. Cook them for another five to seven minutes.
Place the tong of an instant-read thermometer in the thickest part of the meat. Chicken breasts should be at least 165 degrees Fahrenheit, while thighs and drumsticks should be 180 degrees Fahrenheit.