Lay chicken legs and thighs in a single layer on large baking sheet.
Drizzle with olive oil.
Sprinkle with salt and pepper.
Turn chicken over and repeat on other side.
Place chicken on grill skin side down for 10-15 minutes or until skin is browned.
Do not brush with barbecue sauce until after the chicken has browned. This helps crisp up the skin and give it those nice grill marks.
Turn chicken and baste with barbecue sauce.
Continue cooking an additional 15-20 minutes .
Turn over and baste with more sauce.
Cook 5 minutes longer or until internal temperature reaches 165 degrees F .
Remove from grill and place on clean serving tray.
Cover with aluminum foil and allow the chicken to rest for 5 minutes before serving.
Notes
Make sure the internal temperature of the chicken reaches 165 degrees F.
To prevent the risk of cross-contamination, never use the same utensil that you placed the uncooked chicken on the grill with to remove the cooked chicken. Always have a clean set of utensils handy to remove cooked chicken.
The same is true for the baking tray. Always place cooked chicken on a clean baking tray.
Because the utensil and original baking tray came into contact with raw food, they could harbor bacteria and transfer them to the cooked food. Be sure to use two utensils and two baking trays, one for raw food, and one for cooked food.
The same for the brush you use to add the barbecue sauce. Never reuse the brush that came in contact with the raw chicken.
Never re-use barbecue sauce that came in contact with raw chicken. Set aside barbecue sauce that you can use as a dipping sauce later for the cooked grilled chicken.