For even cooking butterfly the chicken. Let the skin dry in the fridge per Joel's recipe, then rub some peanut oil in and season with salt and pepper or BBQ flavored dry seasoning. Grill directly over the flame for just a few minutes. Watch carefully! It’s fine if it slightly chars, but it goes fast. Pam a slotted broiler grate. Place that on a shallow roaster partially filled with water. Place the browned chicken on that and cook with indirect technique on your covered grill to around 160 degrees per an instant read thermometer. Take it off the grill and let it rest ~10 minutes before slicing. Temp should rise to 165 as it rests. The juices migrate back thru the meat by the time you eat. If you cut it fresh off the grill the juices spill out as you cut it. For REALLY moist chicken: Before you carve, place it in a room temperature heavy cast iron roaster. Cover that until ready to serve. The hot-off-the-grill chicken heats up the cast iron. It stays hot on the table due to the mass of the cast iron yet the cast iron is easy to clean that way. This technique does unfortunately moisten the skin, too, though. No stove frying splatters. No flame flare ups. Moist chicken with the BBQ accent. Keeps the kitchen clean and cool.