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Sear all the chicken pieces for about two to three minutes per side, turning only once, until golden brown, making sure to not let the skin char. For leg pieces, give them a quarter turn every 90 seconds. If the grill flares up, temporarily move the chicken away from the coals.
Place the chops on the grill and cook for 4 to 5 minutes. Turn the chops over and brush generously with the barbecue sauce. Continue to grill for another 4 to 5 minutes. Apply more sauce and turn once more, cooking until the internal temperature of the pork reaches 135 degrees Fahrenheit.