Found a nice recipe for barb sauce with an asian flare. Hoisin, soy, mustard, cider vinegar.
Grilled up some chicken (Legs and Breast) brushing on the sauce every 10 minutes.
I have to say, even cooking the chicken direct I didn't get many flare up with the BGE, what a great grill. Probably some of the nicest grilled chicken I have done, not charred in some spots.
Cooked them direct for about 15 minutes then moved them to a indirect side (no lump underneath) for another 20-25 minutes. Egg was at 500° most of the time.
The skin was the best part, really juicy chicken! Paired it up with a home made Mac & Cheese my wife cooked up.