Mix the rub ingredients.

Set aside 2 teaspoons for the sauce later.

Pat the chicken dry.

Cut slits into the chicken down to the bone. 1 across the drum. 1 across the joint. 2 across the thigh. 1 across the drum of the opposite side. Keep the skin together.

Rub the mixture into the cuts and around all 4 quarters.

Cover and place in the refrigerator for at least 1 hour. Can be done 24 hours in advance.

Prepare the grill. 1 cooler side. 1 hot side.

Grill the chicken on the cooler side for 10 minutes per side.

Then grill on the hot side for 3 minutes per side until it reaches 175°F.

Remove from the grill. Tent and let the chicken rest for 5 minutes.

Whisk all of the sauce ingredients together.

Spoon over the chicken then serve.