Yup, exactly what BBQmedic said. 3/4 of a chimney on one side of the grill, throw them on indirect with all vents open, turn/rotate position every 10 min or so, then pull them when the internals hit 165ish. If you are going to sauce them, do it the last 10-15 min. I usually throw them over to the direct side for a few minutes at the end to crisp up the skin.
Bone in chicken parts are pretty forgiving