Method

Coat the chicken pieces with vegetable oil and sprinkle salt over them on all sides. Prepare your grill for indirect grilling . Place the chicken pieces (skin side down) on the hottest side of the grill to crisp the skin. Grill for 5-10 minutes, taking care you do not burn the chicken. Once the skin is crispy, move the chicken pieces to the cooler side of the grill. Cover the grill and cook undisturbed for 20-30 minutes. Baste the chicken pieces with your favourite BBQ sauce. Cover the grill again and allow to cook for another 15-20 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 10-30 minutes.

The chicken is done when the internal temperature of the chicken pieces is 74°c for breasts and 75°c for thighs, or if you insert the tip of a knife into the middle of the thickest piece and the juices run clear. If the chicken isn’t done, turn the pieces over and continue to cook at a low temperature.

Baste with more BBQ sauce and serve