Grill-Fried Cheekun

I subscribe to Cook's Illustrated, but not their sister pub Cook's Country.  But, CC sends me a sample issue about once a year, and I found a grill-fried chicken technique that really piqued my interest.  Basically, the chicken parts are brined for 2-3 hours, then coated with a flour mixture, and left to air-dry in the frig for 2 hours:
 

 
Then, the chicken is grilled at 450 for 30 minutes (I went 45 minutes at 400, as I was using thighs and not wangs):
 

 
(the background snow looks more normal than @pgprescott 's "Florida grilling in the snow"!   )  
 
Then, the cheekun is brushed with oil, both sides, and put back on the grill (hard to see a difference, they are a bit more glossy):
 

 
The thighs are then removed when they hit 190*.  
 

 
Dayam, this one's a keeper.  Easily the best chicken I've ever made, possibly the best I've ever had.  The skin was perfectly crispy, and despite my temperature issues (see below), the meat was seasoned, and cooked, perfectly!
This technique has three great features going for it:
1.  I used less than 2 Tablespoons of oil, rather than 2 quarts +.
2.  My stovetop isn't coated with oil, very little cleanup.
3.  It gives you fried chicken, with a smoke flavor (cherry, in this case); can't get that any other way!  
 
 
*I did have a temperature issue.  My temperature controller was set to 400, but when I went out to brush the oil the vents were still wide-open, the controller said 375, but the Egg thermometer read almost 500!  I thermapenned the thighs, already at 180, so I brushed them and let them cook another 15 minutes or so, rather than 30.  They were fine (fortunately thighs are much more heat-tolerant than breasts).  I've calibrated my Egg thermo but its been a few years, need to check it when cool.  
 
Thanks for looking!