Break down the whole chicken into legs, wings, and chicken breast. You can also cut each chicken breast in half width-wise so it smaller and cooks faster. (Or, you can just buy chicken that is already broken down or get other cuts of bone-in chicken like thighs, drumsticks, bone-in breast, or chicken halves.)
Place chicken pieces into a large mixing bowl, drizzle it with some oil, and toss until evenly coated.
Combine all the ingredients for the seasoning in a small mixing bowl and mix until well incorporated.
Sprinkle seasoning all over the chicken and toss the chicken until it’s evenly coated with seasoning.
Spread lemon juice in the bottom of a glass 9×13 casserole dish (aluminum pan or ceramic casserole dish will work too).
Place seasoned chicken in the dish, in one even layer. Cover the pan tightly with aluminum foil and place in the refrigerator overnight.
Start the coals and build a two-zone fire when coals are ready. (Or set your gas grill to medium.) Close the lid and let the grill preheat for about 10 minutes. Make sure the grill grate is clean and seasoned.
Place chicken pieces over direct fire, skin side down. Let it sear for 3-4 minutes and then turn it over. Let it sear of the other side for 3-4 minutes as well and then move the chicken over to the warm side with no coals.
Close the grill lid and cook the chicken for 12-14 minutes. Flip chicken over, close the lid, and let it cook for another 10-14 minutes. Check the temperature to make sure chicken is done.
Use a meat thermometer to check the thickest part of the chicken, near the bone. Chicken is done when internal temperature reaches 165°F.