For Meghan

• 1whole chicken, cut up into 10 pieces
• kosher salt
• fresh ground pepper
• BBQ sauce

Preheat grill. One side should be on low, the other on high.

10 piece cut means that you cut the breast in half to make them smaller and help them cook faster. Trim the chicken to remove large pieces of yellow fat and extra skin. Remove and freeze wing tips, fat and back for stock.

Rinse and pat chicken dry. Season chicken with salt and pepper.

Place skin side down on low section of grill. Cover grill and cook for 10 minutes. Keep an eye on the grill if there is a lot of smoke, carefully open grill and spray with water to extinguish flames.

Flip chicken over, still on low section of grill. Cover grill and cook for another 10 minutes.

Flip chicken to skin side down again and move to hot side of grill. A lot of the grease should have rendered off, so chance of flare-ups is reduced. Doesn’t mean they won’t happen though. You can also turn the high side down to medium if necessary.

Check temperature of chicken pieces. Breast pieces and wings can be 165°F, dark meat should be 180°F.

Brush BBQ sauce on chicken and flip. Cook for 5 minutes.

Brush BBQ sauce on plain side of chicken and flip. Cook for 5 minutes.