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1
Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes.
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2
Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds).
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3
Or, for a gas grill, turn on all burners to High, close the lid, and heat until very hot, 10 to 15 minutes.
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4
Combine the water, vinegar, peanut oil, hot sauce, Worcestershire sauce, and salt in a squirt bottle.
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5
Set aside.
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6
Season the chicken with salt and pepper.
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7
Apply some oil to the grill grate.
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8
Place the chicken on the grill, leaving plenty of space between each piece.
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9
Grill until seared, about 1 to 2 minutes per side for legs and thighs, and 3 or so minutes for breasts.
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10
Move the chicken to medium-low heat or reduce the heat to medium; continue to grill, turning occasionally and squirting with the marinade, until the juices run clear when pierced, 12 to 18 minutes.
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11
Remove the pieces from the grill as they cook and transfer to a warm platter.
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12
Give them a final squirt of sauce for flavor and serve immediately.
