My husband is the first person I ever met who could grill chicken correctly. I was used to chicken burned on the outside and raw inside.
We also do this for chicken pieces. Arrange chicken pieces thicker pieces closer to the heat. Turn and rotate pieces. Move piece that are done to the back of the grill, and pieces that still need time to the front, near the coals.
1Get your charcoal grill going. We use an electric starter. When coals are hot, push them all to one side. Place a foil pan of water in the empty spot. This is indirect cooking. You don't have to worry about flare ups this way.
2Meanwhile, prepare the chicken. Remove giblets if they were in the chicken. If you want them, wash and season. Make a foil pouch for them. Put them on the grill maybe 45 minutes before eating.
3Clean chicken thoroughly, inside and out. Blot chicken dry with paper towels. In a small bowl, mix oil and spices. rob some of the oil, spice mixture in the cavity of the chicken. rub oil spice mixture over half of chicken. Turn over and rub oil spice mix on other half of chicken.
4Place chicken over water filled pan on grill. Cover. After a half hour, turn chicken a quarter of a furn. After another half hour, turn chicken over and turn a quarter turn. A half hour later, do another quarter turn. On the final turn, turn the chicken over. We start breast side up, turn to back up, and then on the final turn go to breast up again. Chicken should be nice and brown and crispy. Carve as desired and serve.