I often make my own dry rub by simply mixing a combination of spices that I like. For example, course kosher salt, freshly ground black pepper, ground/crumbled savoury and smoked paprika. You can experiment with this, but if you stick to what you enjoy you can’t go wrong. Remember it’s your grill, your chicken and you can make the taste and flavour however you choose!
Set the chicken on a cutting board and pat it dry inside and out with paper towels. Rub olive oil all over the outside and inside of the chicken.
Take the rub mixture and sprinkle the entire inside and outside of the bird. Place the chicken on a plate, wrap loosely with foil and place in the fridge for 30 minutes to let the seasonings absorb.
After about 15 minutes, light the grill, close the cover and turn the temperature to high. Give it about 10 minutes to burn off the remnants of your last cook and give the racks a rub over with a cleaning tool. Tip: I never use a wire brush, only a wooden grill scraper.
Get the chicken out of the fridge and let’s start cooking. You may have jumped ahead and thought to yourself, that chicken will catch on fire once it starts to drip fat down on that hot flame. You are absolutely correct. To avoid the flame up, turn off the center element and leave the other two on high.
Take the chicken and place it breast down on the part of the grill where the burner is turned off. Close the lid of the grill and relax. By doing it this way, there will be no fire and the other burners will create enough heat that will circulate under the cover and cook the chicken perfectly. It’s called the “indirect heat method.” This works great when grilling chicken wings as well.
The advantage to this method is not only for even cooking but you don’t have to worry about the food being burned to a crisp and you can do something else while waiting like mow the lawn or wash the car.
Watch the temperature of the grill and adjust if necessary to maintain approximately 375 F. After about 30 minutes flip the bird to breast up and continue cooking, remembering to check the doneness temperature about an hour into the cook. The chicken is fully cooked when the internal temperature reaches 165 to 170 degrees. This may take about an hour and a half or so. Remove from the grill, tent loosely with foil and let it rest for at least 15 minutes. Cut up the chicken and serve with your favourite side(s).
Happy Grilling!

Todd's Tips
Use your favourite spices to make that dry rub your own signature taste that you will enjoy.
Make sure you entirely cover the whole of the chicken inside and out with the rub.
Maintain a steady temperature on the grill so the chicken cooks evenly.
Last but not least, always cook with confidence. If I can do it, so can you.