2 leg quarters or breasts (for the love of God, leave the skin on!)
1/2 c ketchup
1/2 c dark maple syrup
1 T spicy mustard (Cheshire Garden works great; Grey Poupon is a distant second choice)
1/2 t oregano
1/2 t basil
pinch ground cloves
Tobasco or sriracha sauce can be added if a spicy glaze is desired.
Prepare your grill. If you're using charcoal, keep the fire on one side of the grill.
When the grill is hot, start your chicken. skin-side down, over indirect heat. Cook 20 minutes, or until juices start to run from the cut side of the chicken. Turn and cook the same amount of time on the other side.
Turn again. Slather the cut side of the chicken with the sauce. Move the chicken closer to the heat source, cover the grill, and cook for 10 minutes or until sauce adheres well. Flip and repeat.