• Pat the chicken pieces very dry with paper towels. If you have time, place the chicken on a baking sheet fitted with a wire rack uncovered in the fridge to air dry.
• Add the chicken pieces to a large bowl and sprinkle with seasoning mix. Use your hands to toss it around, rubbing seasoning all over each piece of chicken, making sure to coat thoroughly. Place the chicken back in the fridge in the bowl and let it sit for 30-60 minutes. When you're ready to cook, drizzle the chicken with oil and toss again to coat.

Gas Grill

• Preheat gas grill to 400 degrees.
• Place the chicken pieces skin side down on the grill grates and cook for 3-4 minutes or until the skin is brown and crispy and has grill marks. Check the chicken thighs and if the skin looks brown, flip them to the other side. Turn the drumsticks and grill for another 3-4 minutes.
• Reduce the heat to 300 degrees, close the lid and grill the chicken for another 20 minutes. Turn the drumsticks every five minutes or so and check the chicken thighs to make sure they are not burning. Cook the thighs most of the time with the skin side up but you can flip them once or twice.
• Baste chicken pieces with BBQ sauce and cook for another 3-5 minutes. Flip and baste the other side and cook for another few minutes until the sauce is sticky and caramelized with a few charred bits.
• Insert an instant read thermometer into the thickest part of the thigh and the drumstick meat and make sure the internal temperature reads at least 165 degrees.
• Remove from grill, tent with foil and let the chicken rest for 5-10 minutes before serving.

Charcoal Grill

• Use a chimney starter to light the coals. When they are white hot, carefully pour over the bottom grate, covering half of the grill. The coal side will be the direct heat zone and the other side will be the indirect heat zone.
• Place the chicken pieces over the heat source, making sure the thighs are skin side down. Turn the drumsticks every few minutes until it's browned and crispy on all sides. Turn the thighs over and place them over the indirect heat once the skin is brown and crispy.
• Move the drumsticks over to the cool zone side of the grill, cover and cook for another 20 minutes, turning the drumsticks every five minutes or so.
• Brush the chicken with bbq sauce, cook for 1-2 minutes, turn and brush again and cook for another few minutes until sauce is sticky and caramelized.
• Insert an instant read thermometer into the thickest part of the thigh and the drumstick meat and make sure the internal temperature reads at least 165 degrees.
• Remove from grill, tent with foil and let the chicken rest for 5-10 minutes before serving.