Many moons ago, kmvet posted the concept of making an ordinary chicken leg into a "chicken lollipop"...
French cutting the chicken legs is really easy to do, and not too time consuming. Makes for a great presentation, and I think you can achieve more even cooking with this technique as well. And I've found that the marinade sinks in deeper as well.
Gave these legs a sweet rub, and also marinated them in some Lawry's Hawaiian Marinade and Pineapple Juice.
Grilled them up indirect at around 375 deg f until they were done. We weren't feeling a smoky flavor, so I just used regular ol' lump charcoal with no wood for smoke.
I wrapped the exposed bones a few minutes into the cook to prevent them from burning.
Pretty dang good.