I kinda like the "charred" effect...but it not spose to be very good for you. I'm usually the only one who'll eat the "burned" chicken or what not. Then again...I like lumpy mashed potatoes, cold chinese food...etc...so don't go by me. LOL!
If you are BBQ'ing chicken with the bone in, it doesn't hurt to boil it for a few minutes before you put it on the grill. That will insure that it won't be bloody at the bone (I know...icky thought...but it happens) even when it looks cooked on the outside.
Spray the cook surface with a non-stick spray and heat the grill for a few minutes (if it's a gas grill), on high, to get it hot...or, if coals, let them turn white. Turn the heat to low and put your meat on (lid up)...and let it sit for a few minutes before you try and turn it. Tending the grill is key to not charring. Get yourself one of those temperature forks (found at any place you find BBQ supplies). It'll tell you "rare, medium rare, medium well and well". Once you've turned the meat and it's cooked on both sides for several minutes, you can apply any sauce. I love Stubbs BBQ sauces because they stay where you put them and don't slide off the product. Stubbs has a website,
ILOVESTUBBS.com if you're interested.
The more "greasy" a product...ie:cheap burgers with high fat content, etc...the more likely it'll cause the fire below to bypass the coals and char-burn the meat. So...buy lean meats and take the skin off the chicken and you'll have less charring.
Finally...keep a close eye on the meat and baste and turn every two minutes or so till your fork (aforementioned) says it done to your liking or (if you don't have a temp. fork) till you feel it's done well enough. This "feeling" comes with practice so don't fear cutting a steak open (at the thickest part) to get a visual on the doneness!
Hope this helps...or even makes sense for that matter! LOL! Happy BBQ'ing!