Use the chicken pieces you’ve obtained from cutting up your chicken. Season the chicken with your favorite seasoning, or this recipe for Chicken Rub, the day before you want to cook it, or as soon as you remember, at least 20 minutes before cooking time. Set your grill up with two cooking zones: one hot, over direct heat, one indirect. The grill is ready when you can hold your hand 5 inches above the grate for no more than 5 seconds. When your grill is hot, sear the thighs on all sides over the hot zones, about 2-3 minutes per side. Move to the indirect zone. Then sear the breasts, allowing to cook over indirect heat with the thighs 15 minutes. Cook the wings similarly in the last 10 minutes of cooking. Check for doneness with a temperature reading of 160. Enjoy!