To Prep chicken, Peel back the skin from the legs and breasts but DO NOT detach the skin from the chicken, you only want to expose the meat for seasoning. Lightly sprinkle garlic salt over the chicken on both sides, then liberally (as in "a lot", not the political party) sprinkle the Paprika on both sides, pull the skin back over the chicken and lightly sprinkle some more paprika, by keeping the skin on this way you help to prevent the chicken from drying out or getting to charred.

Once the chicken is well seasoned, cover and let sit for about a half an hour. This is to let the seasoning set in a bit and to allow the chicken to warm up a little before cooking. *Letting the meat come to room temp (or in the case of chicken "close to room temp") right before cooking is a secret known by all the great chefs of the world for perfectly cooked meat. DO NOT ADD SAUCE UNTIL THE LAST FEW STEPS.

Mix BBQ sauce, Brown sugar and Smoked chipotle Tabasco sauce together in a container and set aside.

Now its time to Get the grill set up. Once you have cleaned and lit the grill set your burners on low and close the lid for a few minutes (for charcoal use the indirect cooking method). Then place chicken on the grill and close lid, Let the chicken cook for about 10-15 minutes or until you start to see clear juices coming out of the chicken, then turn over and let cook for another ten minutes or so. (If you have a BBQ Thermometer you want to keep the internal heat at about 300 degrees F). Now after you have cooked both sides of the chicken about half way, coat the top side of the chicken with the BBQ sauce, Turn chicken over and coat the underside and let cook. You want to continue to coat and turn several times giving your self a few minutes in between turns to allow the sauce to caramelize. Check chicken to ensure its at the proper temp of 180F (According to the USDA as of July 2011) and enjoy.