Keep chicken with skin from catching on fire on the barbeque
The chicken fat layer in the skin is flammable. As it melts, it drips out and down. If there is something extremely hot underneath it (like hot charcoal), it will ignite causing a flareup. Heat rises, so the heat and flame go back upwards to heat the chicken more, causing more fat to melt and drip. It is a self-reinforcing cycle.

To prevent the cycle from beginning:


lower the heat level
put a drip pan between heat and the chicken
move the chicken so it isn't directly above the heat
start with the side of the chicken with skin facing down, finish with it facing up


If you actually get the skin hot enough to catch fire while on the chicken, you're REALLY using too much heat.