Trim the fat from any of the chicken pieces and place them in a shallow baking dish or on a tray. Feel free to butterfly the chicken breasts if they're very thick to reduce cooking time (optional).
Mix together the paprika, Italian seasoning, garlic powder, onion powder, seasoning salt, black pepper and brown sugar until combined.
Rub this mixture onto all the chicken pieces, on all sides.
Let sit for up to an hour in the fridge, or grill immediately.
Heat your grill to medium-high heat.
Place the chicken pieces onto the hot grill and wait for at least 7-8 minutes before attempting to flip. Every grill is different, so yours may take longer. Avoid flipping until the underside has begun to caramelize and releases easily from the grill. If your chicken is sticking, it's likely because it's not ready to be flipped yet.
Flip the chicken pieces once they've caramelized on the first side. Grill for another 7-8 minutes, or more if needed, until the internal temperature reaches 74 degrees Celsius (165 Fahrenheit).
Just before the chicken comes to temperature, brush all sides with barbecue sauce.
Let the chicken rest after removing from the grill and loosely tent some foil over it while it rests for about 5 minutes.
Serve with all your favourite summer dishes!