This process can be done on the grill or under the oven broiler--
I highly recommend using the broiler feature on your home oven for this to get a more consistent heating. Turn it on "High" and it should be ready within just a minute or two.
Important: Transfer the chicken to a cookie sheet to prevent the grease from dripping down onto your oven floor and starting a fire.
Electric (or Gas) broiler at top of oven:
Place the pan about 10-12 inches under the broiler.
After a minute or so the skin will start to sizzle/bubble and get dark, and when they reach a nice brown color, it is time to flip them over.
Flip the chicken pieces over and do the same on the other side.
Gas broiler in a drawer under the oven:
Place the pan of chicken under the broiler and leave the drawer pulled out so you can watch it the entire time. This type of broiler usually has the food closer to the heat so it will get done really fast.
Very quickly the skin will start to sizzle/bubble and get dark, and when they reach a nice brown color, it is time to flip them over.
Pull the pan out of the broiler, flip the chicken pieces over and repeat the broiling process to crisp the skin on the other side.
Note: The time will vary depending on how far the chicken is from the broiler element but it is imperative that you do not walk away during this process. Turn on the oven light, if you have one and watch them so they do not burn. When you see the sizzling of the skin, let that go on for about 15 seconds then proceed to flip them over.