I use EVOO and get crisp skin. The chicken comes right out of the packaging, rinsed then dried well with paper towels.
What I do is (whole birds, obviously) season inside the cavity with whatever rub, then drizzle EVOO over the skin then apply more rub.
It also helps out if your rub contains some sugar, I use dark brown.
Cook indirect beer can style with a good stout and the remainder of the rub in the can. Use hickory smoke for a great bacon-esq flavor.
Start out 325-350 for the first 45 min, then jack up the heat to 500* until thigh hits 170 IT.
This is easier achieved on a gasser, but a kettle master should have no problems either.
The rub:
(Good for 1 chicken)
1/8 cup Kosher Salt
1/8 cup Dark Brown Sugar
1/8 cup paprika
1 tbsp freshly ground pepper
pinch of cayenne
1/2 tsp dried mustard
For more heat, you can up the cayenne and / or mustard.
Mix ingredients well.