Super easy and always impresses.  Sprayed with a little duck fat spray and seasoned with garlic poultry seasoning or your favorite rub.  High smoke on the Camp Chef until internal temp hits 150 degrees, then removed and rested for 15 minutes while the Camp Chef cranked up to 450.  Put back in at 450 until the skin crisped and the Maillard effect did its thing, 10 minutes tops.