Preheat the grill for 10-15 minutes
Marinate the chicken in buttermilk and spices (paprika, cayenne, celery, salt, black pepper, garlic powder) overnight
Pat the chicken dry and drizzle with olive oil, then add more salt and pepper
Start with the chicken skin side down on direct heat to get a nice sear
Let the second side sear a little bit
Move the chicken to the indirect heat side of the grill and close the lid
Make a honey buffalo sauce as a glaze
Uncover the grill and glaze the chicken as it cooks through on the indirect heat
Cook the chicken until the white meat reaches 162-165°F and the dark meat is at least 185°F
Serve the grilled chicken with a blue cheese coleslaw
