Back home -- in the Amish areas of Southeastern PA -- You will find chicken barbeques going everywhere on Saturdays. From the time the chicken hits the grill until it is removed, all that is done is to spray a mix of 50 percent water/50 percent white distilled vinegar.
When a huge amount of chicken is being done they use a sprayer (like the kind you would use to spray plants in a garden) with the mixture. I use a sprayer that can hold 2 gallons of fluid.
This is the only way I make chicken on a grill anymore. My daughters refuse to eat chicken if it has any other kind of sauce on it. The flavor is wonderful and the chicken is always juicy (not dried out.)
Been doing this for 45 years, now, and see no reason to change.
Terry -- in Northern Delaware (and I still drive 2 hours further north some Saturdays to get my barbequed chicken fix!)