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1
Prep the chicken by breaking the joint between the leg and thigh, and trim away any backbone attached to the thigh.
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2
Tuck the wing tip under the spot where the wing joins the breast.
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3
Mix up the oil and All-Purpose Red Rub, and massage it into the chicken pieces.
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4
On the breast pieces you can even lift up the skin and massage the rub right into the flesh.
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5
Cover and refrigerate the chicken til youre ready to grill it.
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6
Build a medium coal bed in your grill.
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7
It should register 325 to 350 with the lid down.
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8
Open the lid and position the rack as high above the coals as possible.
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9
(This keeps the skin from getting too charred before the chicken is cooked through.)
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10
Arrange the chicken pieces, skin side up, directly over the coals.
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11
Close the lid and cook for 25 to 30 minutes; then give the chicken a flip, skin side down, and cook, covered, for 20 minutes more, or til it has an internal temperature of 160 to 165.
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12
Check the chicken, and push the pieces that look the most cooked to the cooler edge of the grill.
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13
Keep cooking the thicker pieces, moving them to the hotter spots on the grill til they reach the same amount of doneness.
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14
Flip all the pieces skin side up and slather on the Mutha Sauce.
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15
Close the lid of the grill and cook for 10 to 15 minutes more to glaze the chicken.
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16
Serve with more Mutha Sauce for ladling.
