[RobLL]

Thighs and Drumsticks are easier to grill. Breasts are thick, and tend to overcook on the outside before they are done on the inside. So: two ways of doing breasts. Keep the temperature down, and consider moving them to the upper rack about half way through the process. Second, you can flatten them. Use a meat pounder, edge of a heavy dinner plate, or such.

Marinades. There are hundreds, but soy sauce is the standard for most of us. Its saltiness and other contents add flavor, and while the carb content is low, there is enough to enhance browning. I usually add lemon juice and zest, sometimes rosemary.

After much experimentation I arrived at this procedure for whole chickens. Cut the backbone out, maybe an inch and a half wide. Cut off tail, excess fat, wing tip, and finish cutting through the breast to form two pieces. The grill is preheated, and as soon as you oil (lightly or with Pam Spray), turn the grill to lowest setting. Watch carefully for flareups. Move the halves to the top rack early on. Check for doneness with knife or thermometer. Rob