I would add, one of my mom's dishes, that I miss so dearly, was Teriyaki Pork Spareribs. She never trimmed, but, now, I would do a modified St. Louis (K.C. style-tips on, flap and membrane stripped). Cooked over a more neutral fire, no marinade or baste, just a simple salt and pepper rub, cook until almost done, then dipped in teriyaki marinade for a couple of minutes (use either one) and grilled to set marinade. These are so good.
I found a better shot of what the chicken could look like: