If you can’t find chicken pieces on the bone now is a great time to learn how to cut up a chicken. An organic chicken is likely to be somewhat smaller than a regular supermarket chicken, but it will have more flavor and cook more evenly. Most chicken sold in supermarkets are pumped with saline water to make them look bigger and heavier, but they’ll come out bland even when you brine it.
Brining isn't necessary but I thought I'd include the recipe for you.
I rinse my chicken pieces in some cool water and dry well. Mix together the salt, a little pepper, the herbs, the lemon zest and juice; rub it onto the chicken pieces generously and place the chicken in a shallow pan, cover loosely and brine in the refrigerator for up to 3 days. One day does the job but 3 days will make the skin crispier and the meat more tender.
When ready to grill rub the salt, pepper and herbs off the chicken, you can rinse it off if you like but make sure to dry the chicken well.
Heat a gas or charcoal grill to medium (about 350°F to 450°F), brush the cooking grates clean and rub with a towel dipped in oil.
Grill the chicken pieces, skin side down first, over indirect medium heat, with the lid closed, for about 5-6 minutes. Turn the pieces and grill another 5-6 minutes.
Brush with BBQ sauce, close the lid and cook for about 10 minutes, turn and cook another 10 minutes or until a thermometer reads 165°. The chicken may take longer to cook depending on the size of the piece. When you test the temperature be sure to stay away from the bone for an accurate read. Let the pieces rest off heat for about 5 minutes before serving. The breasts and wing pieces could take 30 to 40 minutes and the whole legs will take 40 to 50 minutes. During the last 5 minutes of grilling time, move the chicken over direct heat and cook until well browned all over, turning once or twice. Serve warm.