Combine the seasoning paste ingredients in a large bowl or 1-gallon zipper plas­tic bag. Place the chicken pieces in the bowl or bag and rub the pieces evenly with the seasoning paste. Cover the bowl tightly with plastic wrap, or zip the bag, and refrigerator for 6 to 8 hours.

When ready to cook, light the coals or prepare the grill according to directions. While waiting for the coals to reach the white-ash stage or for the grill to reach the cooking stage, bring the chicken to room temperature. Melt the butter. With a spoon, gently scrape as much of the seasoning paste as possible off the chicken, combine it with any paste remaining in the bowl or zipper bag, and stir it into the butter.

Place the large pieces of chicken over the hottest coals or hottest section of the grill and the smaller pieces over the less-hot section and cook, turning the pieces and basting several times with the butter-paste mixture, until done. Serve and enjoy!