My favorite way to grill chicken is to put the whole chicken on a spit and rotisserie it. I rub canola oil over the outside and coat it with a poultry rub. Sometimes I'll poke holes in a lemon and stick that in the cavity along with a whole, peeled onion. Takes about an hour and it's absolutely delicious. Since there's just two of us, we eat the breast meat the first night, then I'll use the dark meat in other recipes for the next couple of meals. The carcass becomes stock at the end.