BBQ Chicken, My Way

next. only cook pieces. wings don't work. thighs and legs are best, breasts are ok but a bit trickier. wash and marinade with lawry's season salt, or sea salt. light paprika and or some pepper mix like mrs dash + some garlic powder. if you want the extra flavor let it marinate over night in the fridge. leave all the skin on, of course. 

prepare your grill, don't scrape all the carbon off. evenly pile the coals over on one side so that you have different temperature zones. put in some mesquite or pecan chips for smoke. sear the chicken quickly, then move it into a cooler zone. leave the lid down and let the pieces bake. make sure it's smoking real good before you turn the chicken. (4 or 5 times) 

after about 20 minutes you are ready for sauce. now you need constant attention. dl jardine's chicken lickin or 5 star are great sauces. but the sauce is just for finishing spice. baste quickly and flip over the hot coals. watch for flames. this chars the skin a bit. if it flames up, squirt with water (i put cinnamon in my water squirter).

now the chicken should be 85% done and the skin not capable of taking more heat without being burnt. take the chicken and put it in an open foil pan with water and sauce in the bottom and bake it slowly 275F until ready to serve. your chicken should be smoky and spicy, juicy and fully cooked.