Directions

1. In a small mixing bowl, stir barbecue sauce ingredients together. Set aside for later.

2. Season chicken with salt and pepper.

3. Heat grill to high. If using charcoal, make sure the coals are placed so there is a cool side of the grill.

4. Place chicken pieces on the grill skin side down. Grill for 6 minutes or until you have a good sear on the chicken. Lower heat to medium, or if using charcoal, move the chicken to the cooler side of the grill. Place cover on the grill and cook 30 to 40 minutes, turning chicken every 8 to 10 minutes. To check for doneness, insert a meat thermometer into the thickest part of the chicken. Breasts should be 170°F and thighs, drumsticks and wings should be 180°F.

5. After grilling, place chicken in a pan and pour half of the sauce over it. Cover with foil and let it sit for 10 to 15 minutes before serving. Use the extra sauce for dipping.

TO #MAKEITZING RICKY ALRIGHT'S WAY

1. In a small mixing bowl, stir sauce ingredients together. Set aside for later.

2. Butterfly your chicken by cutting down each side of the bone splitting open. Next apply mustard and bbq seasoning to all sides.

3. Heat grill to high. If using charcoal, make sure the coals are placed so there is a cool side of the grill.

4. Place chicken pieces on the grill skin side down. Grill for 6 minutes or until you have a good sear on the chicken. Lower heat to medium, or if using charcoal, move the chicken to the cooler side of the grill. Place cover on the grill and cook 30 to 40 minutes, turning chicken every 8 to 10 minutes. To check for doneness, insert a meat thermometer into the thickest part of the chicken. Breasts should be 170°F and thighs, drumsticks and wings should be 180°F.

5. After grilling, place chicken in a pan and pour half of the sauce over it. Cover with foil and let it sit for 10 to 15 minutes before serving. Use the extra sauce for dipping.