5poundsbone-in, skin-on chicken piecesyour choice of thighs, breasts and drumsticks
Instructions
Preheat the grill to medium (or preheat the broiler with the rack placed 6 to 8 inches away from the heat). Place the chicken, naked at first, on the grill or under the broiler and cook with the grill covered for about 10 minutes on each side, until the chicken is—to your best estimation—about 2/3 cooked. Watch for smoke and flare-ups.
Now baste the chicken with the barbecue sauce and give it another 5 minutes or so on each side, basting as necessary and checking to see that it’s caramelizing nicely, but not burning. When the outside looks the way you like it, and it’s cooked throughout, let it sit for a few minutes off the heat and serve.
Notes
You’ll see that the chicken starts off without sauce on the grill—that’s because bone-in pieces take a while to cook and the sugar in the sauce will start to caramelize/brown (possibly burn) before the chicken is fully cooked if you baste the chicken with the sauce from the get-go. Just let it start cooking, and then hit it with the sauce.