Don’t fiddle at first.
A smoky, richly flavored crust is the very reason we grill, and allowing it to form requires initial restraint. The chicken’s first contact with the clean grill determines the quality of the crust, or char: Tug the meat too soon and you’ll leave its flavorful crust behind and dirty the grates, sullying subsequent attempts. Instead, I fulfill an urge to snoop by lifting the entire grate, which allows me to preview my chicken from below. Once a crust has formed, the chicken will readily release and can be flipped with impunity.