Pat dry your chicken parts with a paper towel.
Spray with your favorite oil. I find peanut oil works best with chicken.
Then coat chicken with Virgilio’s Bread Crumbs.
Get a full chimney of briquettes going and dump them in the charcoal baskets opposite side of grill from where you’ll place your chicken.
Place a sheet of tin foil under the chicken on the charcoal grate to collect the chicken fat drippings and make clean up a breeze.
Place chicken on grate opposite of the charcoal, toss on some apple it cherry wood. Close the lid and keep vents wide open.
Crispy bite through chicken in 35 minutes with high indirect heat.