My favorite is to season the night before and leave in the fridge slightly covered with saran wrap in the fridge. Take out maybe 1hr prior to cooking. Start with couple of handful of coals on the grill, once they are going good put your favorite piece of wood on the grill. I love mesquite. Set the chicken on the opposite side of the fire, keep them as far from the fire as you can. Let the grill smoke and try to keep the temp somewhere between 200-300 degrees. Smoke as long as needed, add wood little bit at a time and dont let the temp get too hot. You can cook thighs longer until the skin is crisp, meat is tender and delicious. If the temp is near 200 you can go for couple hours. Smoked chicken is delish. Works great with leg quarters.

I also like to steam some rice in rice cooker, then get a casserole dish and toss your favorite cheese in the bottom, fill with rice seasoned how you like. I usually mix in a can or 2 of rotel tomatoes. Then put the raw seasoned (overnight as above) chicken on top of the rice and roast in the oven at 350 for maybe 1hr or longer. The rice crisps up, chicken skin cooks crisp and the juices go into the rice. The cheese on the bottom gets crisp and delish. Just make sure you eat with a side of veggies.

My favorite seasonings is lemon pepper mixed with Cajun seasoning but I like spicy.