The juiciest chicken on the grill starts with bone-in, skin-on pieces. The next time you visit your local grocery store ask your butcher to cut up a whole chicken.
Lightly coat chicken pieces with olive oil and place over heat.
The key to perfect BBQ chicken is to start skin-side down, getting the nice grill marks first. Then flip the chicken and start painting on your sauce. The trick is not turning the chicken again. Close the lid and essentially roast it. You’ve got the nice grill marks already, now it’s just a matter of building up the sauce.
Brush with the Tennessee Moonshine BBQ sauce of your choice and cook until caramelized.
The chicken is cooked through when a thermometer inserted into thickest parts (not touching bones) registers 165 degrees, about 30 minutes.
Brush on more sauce as pieces come off the grill, or serve it on the side.