I prefer to cook a spatchcocked chicken right on the grates. Keep your fire low if you're direct cooking. About 350* if indirect. Rub down with butter or olive oil and your favorite rub or seasonings. I've pressed mine with a cast-iron pan or foil-wrapped bricks, too-works great.
...Half a yard full of crap to cook on like everybody else...
Just a hungry hillbilly lookin for a dead critter to cook
in one throwdown,