Layer chicken pieces into a large pot, Add enough chicken broth or water to cover them. If you're using water, add a teaspoon of salt to season the chicken.
Bring the pot to a boil, reduce the heat and simmer the chicken for 10 minutes. Using a slotted spoon, remove the chicken from the pot and place on brown paper. Season the chicken with salt and pepper OR use a dry rub of your choice.
Preheat your grill to medium-high (375 to 400 degrees). Place the chicken pieces on the grill, skin-side down. Grill for 3 to 5 minutes, until the skin is well marked and begins to crisp.
Flip the chicken over. While the second side is cooking, brush the skin side of the pieces with your favorite barbeque sauce.
Turn the chicken pieces after another 5 minutes, so the skin side is down again. Brush with barbeque sauce. Cook for another 2 to 3 minutes, until the sauce is well caramelized.
A thermometer inserted into the thickest part of the chicken should read 160 to 165 degrees. Transfer the chicken pieces to a serving platter, and let them rest for 5 minutes before serving.