No tricks to this. When I cook chicken parts I set my gas burners on the lowest setting and cook them on one side till they are crispy brown than I flip them. They take long but i don’t have any flare ups. Hope this helpsFor those who cook chicken (on gas or charcoal grill), are there any tricks from keeping the heat from flaming up from the dripping grease? I have never been a fan of grilling chicken simply because of this.