Step 1: Cut up chicken. YES, cut your freakin chicken up...even to grill. I don't mean in little pieces, but I mean cut the fat off, cut the big veins out, make sure all you have is chicken BREAST and nothing else (it will make a difference when you eat it).
Step 2: Leave Chicken in Olive Oil over night in the fridge (cover with saran wrap or lid) -- this step is optional, but I always cover my chicken in olive oil regardless of whether I cook immediately or refrigerate.
Step 3: Preheat grill, turn on HIGH for 5-7 minutes
Step 4: Add spices on both sides of chicken (I like it spicy so I use red pepper, chile powder, and whichever habanero sauce I grab first. I almost never use salt or black pepper on anything)
Step 5: Turn grill between Low and Medium. Shake off excess Olive oil before putting the chicken on grill. When you do put the chicken on the grill, make sure the fire doesn't flare up too much from the oil, if it does just move the chicken around a little until it stops.
(5 ounce piece)
SIDE 1 -- 15 minutes (lid closed)
SIDE 2 -- 12-15 minutes (lid closed)
After the chicken temperature reaches 160+ (it should after 30 minutes), Turn the heat on the grill up to high and let the chicken sit right on the fire for 45sec-1 minute to get the outside a little crispy. Turn the heat back down to low, move the chicken to a spot where the flame doesnt reach (back of the grill) and coat each side with BBQ sauce. close the lid and let it sit for another minute or two.
Your chicken should look something like mine...as long as you didn't encounter too many flare ups
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