2 pounds bone-in chicken pieces, cut into equal sized pieces
1 cup barbeque sauce, 1/2 cup set aside (I like Stubbs)
Marinate the chicken in 1/2 cup of barbeque sauce for an hour or up to 8 hours.
Preheat your grill. Then, turn off all burners except one. Leave the one burner on high. Place the chicken skin side down on area where burners are off. Cook for 20 minutes, turn. Cook for another 20 minutes. Chicken should be cooked through and the skin crispy and just slightly charred in places. If the chicken isn’t charred enough for you, turn all burners back on at the end and cook for 1 minute or so. The sugar in the sauce will caramelize and burn if you leave it over direct flame for too long.