If you grill him, keep an eye on the smaller pieces; they'll get done before the breasts. You may need to separate the drumsticks from the thighs because the thighs will take awhile to cook also. You’ll get best results if your grill is large enough to keep the meat away from direct heat (gas or coals hot on one side, no gas or coals under the bird). You could place a pan of beer over the direct heat (you could also use pineapple juice, apple juice, …) If grilling, I would combine some store bought BBQ seasoning with brown sugar and use that as a dry rub. Most of the store BBQ seasonings have salt, so I wouldn’t add any additional salt. Off memory, I think poultry is supposed to be cooked to 170, but I would remove the breast a little earlier than that (it will continue to cook a little after being removed). A little before removing from the grill, I would baste it with a sauce. An easy sauce is combining a ½ cup brown sugar, small bottle of Kraft Original BBQ sauce, about a tbl spoon spicy mustard and enough apple cider vinegar to make it thin. Baste and turn several times prior to removing. I would be looking for a glaze of sauce, not a coating. If removing smaller pieces earlier than the rest of the bird, wrap them in tin foil and keep them in a warm (not hot) oven.
Edit: Did you skin him or pluck him? If you skinned him, I would try to cook him with some bacon on it. That will help add some fat and keep him from drying out. If you plucked him, I would add some bacon anyway, but that how we do things in the South!