For the past few years I have been deboning whole chickens. I marinate them afterwards in a gallon plastic bag and place the deboned chicken in a grill basket for easy turning when grilling.
The process is quite simple and the skin-on one-piece result is great for serving. The wings and legs are left on with their bones intact so after cooking I just quarter the bird and serve.So far my favorite is to marinate one in a hot, ground red pepper, paprika, garlic, fenugreek, oil, lemon juice mixture that is salted to taste. Yum! I sometimes do two at once and set one in the freezer for another time.