Combine marinade. Place chicken in a large plastic resealable bag and pour marinade over chicken. Seal bag and place on a dish in the refrigerator. Marinate for 4 hours, turning the bag occasionally.
Take chicken out of the refrigerator 30 minutes prior to grilling and remove from the marinade. If you plan to use the marinade for basting, boil it in a sauce pan for several minutes prior to re-using.
Ignite the coals about 20 minutes before you are ready to grill. Always make sure you light enough briquets for an hours worth of cooking. Nothing worse than being in the middle of cooking and you start to lose heat from dying embers.
When fire is ready (all charcoal will be covered with white ash), oil the grill with a paper towel dampened with canola oil. Place grill about 4 to 6 inches from fire. If you are using a kettle, that is your only choice. Place chicken, skin side down, on grill. Place lid on barbecue. Covering the barbecue will cause meat to cook faster. However, keep your eye on it. Make sure the vents in the barbecue bottom and top are open for maximum heat circulation. Baste chicken at 10 to 15 minute intervals.
The cooking process should take about 60 minutes, or when chicken is no longer pink inside.
If you have the notion, you might want to take about 4 slices of pineapple, coat them with some melted butter and throw them on the grill for about 3 minutes per side. Grilled pineapple are divine.