cooking some chicken

I like to use Tony' as the "salt and pepper". grill over med to low coals, and the sauce during the last 10 to 15 minutes of cooking. Use a little hardwood too if you have it.

Hard question to answer...too many varibles. Usually, I cook chicken pieces on the grill, low medium coals, for about 45 minutes to an hour ,depending on the piece. Look for the meat to pull away from the bone a bit and the juices to run clear. Tip: if you want the breasts to remain juicy, cook bone side down, over med heat, and never flip...ever. The bone side will be somewhat charred, but the meat will remain moist and not dry out. Learned that from a Texas guy...decent fellow...but stupid enough to let his boy go to bama.