• We prefer flavorful thigh meat for this recipe, but you can use white meat.
• Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
• While grill heats, pat chicken dry with paper towels. Combine sweet paprika, sugar, and smoked paprika in small bowl. Process bacon in food processor until smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing. Add bacon paste and spice mixture to chicken; mix with hands or rubber spatula until ingredients are thoroughly blended and chicken is completely coated.
• Place thighs over primary burner and grill, covered, turning every 2 to 2 1/2 minutes until well browned and slightly charred, 8 minutes for breasts or 10 minutes for thighs. Brush top surface of thighs with ¼ cup sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining ¼ cup sauce; flip and continue to cook until brown in spots and instant-read thermometer inserted in center of meat registers 160 degrees for breasts and 175 degrees for thighs, about 1 minute longer. Remove thighs from grill and let rest for 5 minutes. Serve, passing reserved barbecue sauce separately.

SAUCE:

• Combine all ingredients together until smooth. Serve with chicken thighs.