Mix dry ingredients together in a small bowl and rub into the chicken
, making sure to get the rub into the nooks and crannies. Let rub sit on the chicken for up to 12 hours in the refrigerator.
Preheat a grill to medium heat.
Place dark meat on the grill
first because it has a longer cooking time than white meat. Grill until the internal temperature of the chicken is 180 degrees F for all parts except the breasts and is 165 degrees F for the breasts when measured with an instant-read thermometer. When chicken is almost finished grilling, baste
it with a generous amount of barbecue sauce
all over the meat. Save any leftover sauce for dipping.