Well, in theory, you can baste BBQ sauce over any cut of chicken. The thigh and leg cuts are what are called 'Dark Meat' cuts of the bird. These four cuts can be also split as 'Bone-in' or also be'Bone-less'. The chicken breast is a boneless cut and you get boneless thigh pieces too. What works best for baking or grilling recipes, especially with a sauce on it, is a mix of Bone-in cuts like thigh and legs. There are two reasons why bone-in cuts are best for this - The bone imparts a flavor to the meat. Also, because they take longer to get cooked, it gives enough time to infuse the flavors from the sauce or spice into the meat. Boneless meats cook very fast and run the risk of getting overcooked (read chewy and tough) by the time the sauce is caramelized. So with bone-in pieces, first, you get the most flavor, and second, it cooks simultaneously as the sauce caramelizes. Delivers the best flavor this way. All the bone-in cuts come with either skin-on or skinless. For this recipe, I strongly advise getting the chicken cuts with skin on them. The skin gets crispy, golden brown, and covered in that mouthwatering BBQ sauce. It serves as a barrier, locking the moisture and preserving the moisture content of the meat.