New York Times style of watering down the BBQ sauce to 50/50 sauce vs water. This is supposed to make it so the flavor slowly concentrates and caramelizes without burning. It's great! I made my own BBQ sauce, but you can either make your own or just use store-bought.
8 pieces of chicken (ideally 4 thighs and 4 drumsticks)
1 cup BBQ sauce mixed with 1 cup of water
salt and pepper
Heat up half of a charcoal grill to medium heat and leave the other half without coals. (On a gas grill, leave one burner off.) Season the chicken with salt and pepper and put over the hot part of the grill. Cook for 15 minutes, turning every 5 minutes or so, and basting continuously with the watered down BBQ sauce. After they are brown, move them to the other side of the grill and cook them there for another 15-20 minutes until cooked. (Peek inside and make sure it's no longer pink.) Finish them up over the hot coals for another couple of minutes, basting with sauce.