Preheat the grill to medium-high heat.
If using chicken breasts, check the thickness of your chicken breasts. If needed, slice the chicken breasts in half to create thinner pieces, or place the breasts between parchment paper or plastic wrap, and pound them to an even thinness.
2 pounds bone-in chicken breasts
Combine the chili powder, smoked paprika, salt, onion powder, and garlic powder in a small dish. Rub the oil and spices over the chicken pieces coating them completely.
1½ tablespoons chili powder, 2 teaspoons smoked paprika, 2 teaspoons kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons olive oil
Brush the chicken with half of the BBQ sauce.
2 cups barbecue sauce
FOR CHICKEN BREASTS: Grill for 10-12 minutes, flipping halfway through. Ensure the internal temperature of the chicken has reached 165°F. In the last couple minutes of cooking, brush with the remaining sauce.
FOR CHICKEN THIGHS: Grill for 10-12 minutes, flipping halfway through. Ensure the internal temperature of the chicken has reached 165°F. In the last couple minutes of cooking, brush with the remaining sauce.
FOR CHICKEN DRUMSTICKS: Grill for 30-35 minutes, flipping the drumsticks every few minutes. In the last couple minutes of cooking, brush with the remaining sauce.
FOR CHICKEN WINGS: Grill for 20 minutes, flipping the wings every few minutes. In the last couple minutes of cooking, brush with the remaining sauce.
Let the chicken rest for 5-10 minutes before serving.