1) Season cut up chicken with salt and pepper. When coals are white, spread them out for even heat distribution. Place chicken pieces on the griddle with larger, fattier pieces (such as the thigh) near the centre and smaller pieces to the outside.
2) Brush the griddling sauce on chicken through the cooking process and turn chicken as needed. Move chicken toward the outside as the leaner pieces (such as the breast) get done. Brush with griddling sauce just prior to removing from griddle.