1-First, prepare the spice rub by combining 2 tablespoons packed light or dark brown sugar, 1 1/2 teaspoons paprika, 1 teaspoon each of ground cumin, garlic powder, onion powder, dried ground mustard, and kosher salt, 1/2 teaspoon chili powder, and 1/4 teaspoon freshly ground black pepper in a bowl.

2-Next, pat dry 2 1/2 pounds of bone-in, skin-on chicken thighs, drumsticks, or a mix to remove moisture, then rub the spice mixture evenly over the chicken for full coverage.

3-Preheat your grill to medium-high heat and lightly coat the grates with vegetable or canola oil to prevent sticking and ensure easy flipping.

4-Place the chicken on the grill and cook for about 20-25 minutes, turning occasionally, until the skin is crispy and the internal temperature reaches 165°F (74°C).

5-During the last 5-10 minutes, brush on 1/2 cup of tomato- or ketchup-based barbecue sauce to add a sticky glaze, and reserve extra for serving to enhance flavors without burning.

6-For dietary tweaks, if using tofu instead, reduce grilling time to 4-5 minutes per side and adjust seasonings as needed for the best results.

7-Finally, remove the chicken from the grill and let it rest for 5 minutes to lock in juices before serving, making sure it’s tender and full of flavor.