bbq: It's a sweet marinade I use for chicken, and when I BBQ it, it often will stick to the grill and burn easily before the chicken is done cooking (chicken drumsticks). What temperature would be best for grilling this without burning it?|||You might want to bake the chicken for a little while in the oven and then finish it on the BBQ grill. Once it's on the grill, the only way to prevent it from burning is to turn it often.|||Since you already have the chicken in the marinade there's not a whole lot you can do. My suggestion is to keep the coals or fire low to medium. It will take longer but paying attention to the chicken will help you not burn it. Marinades are not like BBQ sauces that are added at the end of grilling. Second suggestion: Pam makes a BBQ grill spray that's supposed to keep food from sticking to the grill. Haven't tried it yet. Third suggestion: There are wire baskets that hold chicken pieces when on the grill. This keeps the chicken off the grill directly. Try spraying the basket with regular Pam and then grill your chicken EDIT: Remember that a marinade is different than a sauce. Marinades are liquids that meats, fish and poultry are left to soak in to obtain additional flavor. Sauces are added as these cook or at the end of grilling.|||make your marinade w/o the sugar or honey or whatever makes it sweet. You can baste it in a sweet sauce the last 5 min of cooking, and again after it's off the fire.|||Good question, sometimes its just easier to clean the grill after and sacrifice the little bit of burning. Those things are typically tough to prevent.