I always keep things simple. I either use just kosher salt and pepper, sometimes I marinate them in Italian dressing or in the case of today I had some McCormick brand "Rotisserie Seasoning" that I used. The one thing that I do with chicken, specifically with the thighs as they are easy to do this with, is pull the skin back from the meat in a way that you leave some of it attached. I then season the meat, then I pull the skin back and tuck it under when I put on the pit. After it has been on the pit for a little while, it usually stays put if you don't get too rough in turning it.
I always sauce my chicken, or any other meat that I am going to sauce, the last half hour (give or take.. depending on how hot the coals are). Chicken I usually cook on my UDS at about 275 for about the first hour and a half, then let it go to 300 and keep the heat there till it's done.
I don't think I've ever brined chicken for bbq. Never really found it necessary, although people that do swear by it.