Classic Barbecued Chicken

From the episode: Barbecued Chicken
Our foolproof recipe for barbecue chicken produces perfectly cooked meat that boasts intense flavor from the grill and a liberal application of tangy-sweet barbecue sauce.
Serves 4 to 6.
You can use a mix of chicken breasts, thighs, and drumsticks, making sure they add up to about 10 pieces. Any more than that and you won't be able to line them up on the grill. Although our jazzed-up barbecue sauce is best, this recipe also works with plain store-bought sauce; our favorite brand is Bull's-Eye.
Ingredients
Quick BBQ Sauce
3 cups barbecue sauce (bottled)
1/2 cup molasses
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons brown mustard
2 teaspoons onion powder
1 teaspoon garlic powder
Chicken
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
3 pounds bone-in, skin-on chicken pieces (breasts, whole legs, thighs, and/or drumsticks), trimmed and breasts halved
Instructions
• 1. For the sauce: Whisk all ingredients in medium saucepan and bring to boil over medium-high heat. Reduce heat to medium and cook until sauce is thick and reduced to 3 cups, about 20 minutes. (Sauce can be refrigerated in airtight container for up to 1 week.)
• 2. For the chicken: Mix salt, pepper, and cayenne in small bowl. Pat chicken dry with paper towels and rub spice mixture all over chicken pieces.
• 3. Open bottom vent on grill. Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan on one side of grill and pour coals in even layer over other side of grill. Set cooking grate in place, cover, open lid vents completely, and let grill heat for 5 minutes. Scrape cooking grate clean.
• 4. Oil grate and place chicken skin side down on cooler side of grill. Cover, with half-opened lid vents over chicken, and cook until chicken begins to brown, 30 to 35 minutes. Move chicken into single line close to coals. Begin flipping chicken and brushing with 2 cups sauce every 5 minutes until sticky, about 20 minutes. Slide chicken pieces over coals and continue to brush chicken until sauce on chicken becomes crusted and internal temperature of breast meat registers 165 degrees and legs, thighs, and drumsticks register 175 degrees, about 5 minutes. Transfer chicken to platter, tent with foil, and let rest 10 minutes. Remove foil and serve, passing remaining sauce at table.
Step-by-Step
Barbecued Chicken, Slow and Low First grill-roasting, then basting over moderate heat, and finally finishing with more basting over higher heat ensures rendered, saucy, perfectly cooked chicken. Here's how we do it.

1. Cook the chicken skin side down on the cool side of the grill for about 30 minutes.

2. Move the chicken into a single line near the coals. Begin basting and turning the pieces.

3. When nicely glazed, move the pieces directly over the coals to caramelize the sauce.