Pat chicken pieces dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub olive oil over each piece of chicken then evenly season all sides with the spice mixture. Let sit at room temperature for 15–20 minutes (or refrigerate covered for up to 2 hours).

Make the signature BBQ sauce

In a small saucepan over medium heat combine ketchup, yellow mustard, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce (if using), butter and water. Whisk to combine and bring to a gentle simmer. Reduce heat to low and simmer, stirring occasionally, for 8–10 minutes until thickened slightly. Taste and adjust sweetness, acidity or heat. Keep warm and set aside.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grill grates well to prevent sticking.

Grill the chicken

Place chicken skin-side down on the hot grill. Cook with lid closed for 6–8 minutes until skin is nicely charred and releases easily from the grate. Flip and move to indirect heat if flare-ups occur. Continue grilling with lid closed another 6–10 minutes until an instant-read thermometer inserted into thickest part reads 165°F (74°C) for thighs (or 160°F then rest to 165°F for breasts). During the last 3–5 minutes of cooking, brush 2–3 light coats of the signature BBQ sauce on the chicken, allowing each coat to set (do not pour thick sauce earlier to avoid burning).

Rest and serve

Remove chicken from the grill and let rest for 5 minutes. Serve with extra warm BBQ sauce on the side.

Salad (Simple Mixed Green Salad)

In a large bowl combine mixed greens, cherry tomatoes, cucumber and red onion. In a small jar or bowl whisk together olive oil, red wine vinegar, Dijon mustard, salt and pepper until emulsified. Pour dressing over salad and toss gently to combine just before serving.

Side (Grilled Corn with Herb Butter)

While the grill is heating or after you begin the chicken, toss corn with a light brush of olive oil and a pinch of salt. Place corn on the grill over direct medium heat and cook, turning every 2–3 minutes, until kernels show char marks and are tender, 8–12 minutes total. Meanwhile, stir together softened butter, parsley, chives, salt and pepper. When corn is done, brush each ear generously with herb butter and serve hot.

Dessert (Grilled Pineapple with Honey & Cinnamon)

Toss pineapple rings lightly with honey and a sprinkle of cinnamon. Place on the hot grill and cook 2–3 minutes per side until caramelized grill marks appear and fruit is warmed through. Remove and serve immediately with an optional squeeze of lime.