Rinse and clean 1 pound of chicken legs and thighs.
Season with homemade barbecue rub.
Drizzle chicken with extra-virgin olive oil and apple cider vinegar.
Using your hands, make sure chicken is nicely coated.
Marinate for 4 hours or overnight.
Soak hickory woodchips for at least one hour before grilling.
Heat charcoal. Once charcoal is nice and hot, place woodchips directly on top of charcoal.
Cook chicken over indirect heat for approximately 25 minutes.
Dab barbecue sauce on chicken.
Every 20 to 25 minutes, turn and baste the chicken with the barbecue sauce until the chicken is cooked throughout and the sauce is sticky.
Remove the chicken from the grill and serve while hot!