It is a common sight in Turkey to see whole chickens slowly turning on a spit over a charcoal fire. For home use I find it easier to joint the chicken or split open a young spring chicken and then grill it quickly on each side.
It will be even tastier if the chicken is allowed to marinate in a mixture of olive oil, a few cloves of crushed garlic, the juice of a lemon and some seasoning. The object of grilling is to cook through the meat as quickly as possible without rendering it hard and dry: this needs careful watching but the results are rewarding.
A hot grilled chicken is delicious with a salad or a pilaf and is often a popular picnic dish on family outings, eaten under the trees by some water, where Turkish families love to spend their weekends.