1. Whisk together the seasoning, oil, chili pepper and lime juice.
2. Place the chicken in a shallow casserole or a zipper top bag. Add the marinade and coat the chicken well. Marinate 2 hours. Give the chicken a turn or a shake every 30 minutes.
3. Preheat and clean the grill. Once the grill registers 400F drain off and dispose of the marinade, lightly spray the grates with a high heat, neutral oil such as canola and add the chicken and the smoker box (if using). Close the lid and maintain a grill temperature between 350 and 400F for 25 minutes, turning the chicken once, or until an instant read thermometer registers 165F when inserted into the thickest part of the meat without touching the bone.
4. Move chicken to a clean plate, tent with foil and allow to rest 3-5 minutes.

I recommend to serving with grilled corn on the cob brushed with slightly melted butter and sprinkled with kosher salt and Pinch Spice Market Aleppo pepper flakes. I also recommend whisking up a pineapple-brown sugar dipping sauce (see link to recipes above). Enjoy!