Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CHILI RUB***
     3/4  cup           chili powder -- (3-1/2 oz)
   3      tablespoons   brown sugar
   2      teaspoons     cayenne pepper
                        ***MOP***
   1      cup           hickory barbecue sauce
     3/4  cup           ketchup
     1/3  cup           orange juice
   1      tablespoon    soy sauce
   1      teaspoon      hot pepper sauce -- (Tabasco)
   2      lb            chickens -- quartered, up to
                        backbones discarded
   3      cups          mesquite wood chips -- soaked
   1      in            cold water 1 hour -- (opt)

Preparation:

For Chili Rub: Mix all ingredients in bowl. For Mop: Mix first 5 ingredients in medium bowl. Arrange chicken in single layer on large baking sheet. Season with salt and pepper. Sprinkle chili rub generously on both sides of chicken; press to adhere. Let stand at room temperature 1 hour. Prepare barbecue (medium-high heat). When coals are white, drain chips, if using, and scatter over coals. Place chicken, skin side down on grill rack away from direct heat. Cover grill and cook chicken until cooked through, turning every 5 minutes and covering grill, about 35 to 40 minutes (chili rub may look slightly burned). Serve hot or warm, passing mop separately.