The day prior to cooking, pat dry the chicken, coat with olive oil and season liberally. Cover and place back into fridge until ready to grill.
Prepare grill for direct/indirect method of cooking, and remove the chicken from the refrigerator. Target 450 to 500 degrees Fahrenheit in the cooking chamber.
Place the chicken over direct heat. Cook each side for approximately 6 minutes, or until you see the desired crust, and then move to indirect heat to finish cooking, turning each piece occasionally.
Continue cooking until the internal temperature of the breast is 160 to 162 degrees F as measured on an instant read thermometer. Continue cooking the legs and thighs until they reach 165 - 170 degrees. Pull and let rest for 15 minutes (the internal temperature of the chicken will continue to rise another 5 degrees).