The chicken is seasoned, but not sauced, for most of the cooking I usually buy whole broiler-fryers and cut them up myself. You save a little money buying a whole chicken, and you can use the neck, back, and wing tips to make broth. But chicken that's already cut up is very convenient, so go ahead and buy your favorite parts for the grill. The spice rub and the sauce recipes make enough for at least eight pounds of chicken, more than you may even be able to fit on a single grill. You can save any extra spice mix in an airtight container for a couple of months.
Any extra sauce can go right in the freezer.
Just keep the sauce that you plan to save separate from the sauce you plan to brush onto the chicken so that it doesn't get contaminated. Position a pan of water next to the coals. This helps keep the chicken moist as it cooks. You can pretty much ignore the chicken as it cooks. I also baste the chicken at least once with apple juice, but you don't even have to do that.