This recipe can easily be adapted for thighs, legs, or breasts as well.
Pat chicken pieces dry with paper towel. Rub a couple of tablespoons of olive oil both over and under the skin, then apply a generous amount of rub underneath the skin, and sprinkle rub on top of the skin. (Applying the seasonings under the skin really enhances the flavor of chicken and gives you the option of not eating the skin without having to sacrifice the flavor profiles that the rubs provide.)
Wrap chicken tightly and refrigerate for 2-4 hours, to allow oil and rubs to blend and flavor the chicken. (Alternately, seasoning and then leaving the chicken uncovered in the fridge will help dry out the skin and make for extra crispy skin.)
Turn MAK grill on to SMOKE mode, and place chicken on the grill. Smoke chicken for approximately 2 hours (more or less depending on level of smoke flavor desired), then turn the MAK up to 350ºF to crisp the skin and bring chicken up to temperature. Rather than cooking by time, we highly recommend the use of a digital meat temperature probe (either the one provided with your grill, or an instant read thermometer). All meats needs to be cooked to their respective Internal Temperatures (IT). Chicken Breasts need to be taken to at least 165ºF and the Leg/Thighs (dark meat) to 180ºF.
Rest chicken under foil if desired, and serve with your favorite side dishes.