Rinse your chicken pieces and lay them out on a large rimmed baking sheet.
Season the chicken generously with the spice rub. Just the tops is fine for now.
Place the chicken on the hot grill, spice side down. (Depending on your grill, you may need to oil the slats first.) Season the back sides of the chicken pieces.
Cook over medium heat, covered, until the chicken is cooked through. The internal temperature should read 165 degrees.
Remove the chicken from the grill and allow it to rest. In this way the juices will redistribute throughout the chicken. You can serve the chicken now or follow note to freeze.
To freeze: Chop, slice or leave the chicken pieces whole, depending on how you want to use them later. Cool completely. Divide the chicken into meal-sized portions in freezer bags or freezer-safe containers. Label with the date and contents. Chill the chicken in the refrigerator before freezing.To serve: thaw completely in the refrigerator. Reheat or serve cold.
Recipe courtesy of Jessica Fisher, Good Cheap Eats