Baste with BBQ sauce after 45 minutes, turn and baste the bottom. Cook another 30 minutes and take internal temp, if below 160° baste with sauce again and turn and baste the top. Cook to 160 internal. Keep the cook temp up, at least 275°, no water pan needed.
Or you can sear on a very hot grill and then cook indirect( move the chicken away from the hot coals) with the grill cover on, add a chunk of you favorite wood for smoke. Cook time to 160° will be about 20 minutes and the meat will get a light smoke flavor perfect for chicken. Baste with sauce, if you want, only after you move the meat to the indirect side of the grill. Either way you should not get a layer of tough meat, at least that has been my experience, YMMV.