The problem really is the chicken. It is too fast grown to have any flavor.
That said, I have had good luck BBQ-ing whole chickens. Put a bowl of water underneath the bird for the fat to drip in and the steam will keep it very moist. A ring of coal will indirectly roast it. The chicken will end up very juicy and the bbq flavor will help with that fast grown greasy antibiotic laden meat.
George