13-4 pound whole chickencut into 8 pieces or skin-on bone-in chicken parts
½teaspoonground black pepper
1cupbarbecue saucestore bought or homemade
Coat the chicken parts in olive oil, season with salt and pepper.
Preheat the grill to medium heat, one side must be on high heat and there should also be a cool side (indirect heat).
Clean and oil the grill grates.
Place the chicken pieces on the hot side of the grill, skin side down to sear the skin.
And grill uncovered for about 6-8 minutes until you get nice grill marks and the skin releases easily without being stuck to the grill grates. Keep an eye on the chicken not to let the chicken skin burn.
Flip and move the chicken to the cooler side, reduce the heat to about 300°F and cook covered for 15 minutes.
Baste the chicken with barbecue sauce, cover and grill for 20-25 more minutes. Remember that the chicken wings take less time than chicken thighs or breast.
The chicken is done with the internal temp of the chicken breast is 165°F/74°C, and 175°F/80°C at the thigh.
Before pulling of the grill, give the chicken a final sear by placing them on the hot side and blacken them over heat for a couple of minutes.
You always want to grill on perfectly cleaned grates to avoid that burnt flavor. I always oil my grates, too, to keep the skin from sticking and ripping when I flip the chicken.