Instructions

• Pat the chicken pieces dry with paper towels.
• In a large bowl or on a tray, rub 2 tablespoons olive oil over all the chicken pieces, then sprinkle evenly with 1 teaspoon salt and ½ teaspoon ground black pepper. Ensure each piece is coated.
• Preheat your grill to medium heat and set up two cooking zones: one side on high heat (direct) and the other side kept cooler for indirect cooking. Clean and oil the grill grates.
• Place the chicken pieces skin-side down on the hot (direct) side of the grill, uncovered. Sear for 6–8 minutes until you see good grill marks and the skin releases easily from the grates. Watch closely so the skin does not burn.
• Flip each piece and move them to the cooler (indirect) side of the grill. Reduce the grill temperature to about 300°F and cover the grill. Cook for 15 minutes.
• Brush the chicken on both sides with 1 cup barbecue sauce. Cover and continue grilling on the indirect side for an additional 20–25 minutes (note: wings will cook faster than thighs or breasts).
• Before removing the chicken, check doneness with an instant-read thermometer inserted into the thickest part without touching bone: breasts should reach 165°F (74°C) and thighs 175°F (80°C). If not yet at temperature, continue cooking as needed.
• For a final sear and glaze, move the chicken back to the hot side of the grill and cook uncovered for a couple of minutes per side to blacken the sauce, then remove from the grill.
• Let the chicken rest a few minutes before serving.