Food writer and Locavorean Greg Atkinson recently was on a local radio show and inverted the culinary maxim that chicken is a blank canvas on which to paint flavors. He suggested that cooks should use nothing more than salt and pepper on their chicken, an approach that makes much more sense when you have access to chickeny chicken. (Most commercial chicken does taste like a blank canvas.)
I'm a big fan of salt and pepper rubs using kosher salt (bigger crystals than normal salt) and coarsly ground pepper. Simply rinse the chicken, rub a mixture of equal parts salt and pepper over the bird, and cook. This works well on roasted and pan-fried chicken, and should work fine on grills.