Instructions

1. Melt butter in a saucepan over medium-low. Stir in lemon juice and Worcestershire sauce, and add salt and pepper to taste. (Think in terms of how many pieces of chicken you’re making – if you would normally do 2 shakes of salt and 2 twists of pepper on one piece of chicken, multiply that by your total number of pieces.) Allow the sauce to bubble for a minute or two, or just leave over low heat until you’re ready to brush it on the chicken.
2. Lightly coat the raw chicken pieces with olive oil (and a sprinkle of kosher salt and pepper) so they don’t stick to the grill. Grill them top side down at 400 degrees (a medium hot fire) for 2.5-3 minutes, then rotate 90 degrees for grill marks. After 5-6 total minutes on the first side, flip them over, moving the pieces that are cooking slower to the hotter part of the grill.
3. Grill another 5-6 minutes on the second side (rotating 90 degrees halfway through). At about the 5 minute mark on the second side, check the temperature of the chicken with a meat thermometer. When the internal temperature reaches about 140 degrees (chicken should be 160 when it’s done), brush the chicken with the sauce. The fire will flare up, which is a good thing because it will give the chicken great color. Control it by closing the lid and vents for about 15 seconds, then open and flip the chicken and brush the other side, noting which ones are getting a nice crust, and moving the pieces if necessary to hotter/cooler parts of grill.
4. Once the color looks good, take them off and brush them again with the remaining sauce while the chicken is resting on a platter. (Since the outside of the chicken is fully cooked when you start brushing them, there’s no risk of contamination from raw chicken.)