In a bowl, mix pepper, salt, honey, and plain yogurt together.
Season the chicken inside and out with the yogurt mixture evenly. (Tip: plain yogurt tenderizes the chicken, resulting in meat that can practically be pulled apart by hand.) Stuff chicken with onion slices.
Tie the chicken with a cotton string, so that the wings and legs stay close to the body. This makes the chicken more compact which will help it cook evenly when grilling. Marinate it for at least 6-8 hours in a refrigerator.
Place the baking pan in a preheated grill, add about a cup of water in the baking pan, put a wire rack on top of baking pan.
Set the chicken on wire rack in the center of the grill, breast side up. Close the lid. Bake for 90 minutes, or until an instant-read thermometer inserted in the thickest part of a thigh registers 160°. Turn the chicken 2-3 times during grilling.
Transfer the chicken to a carving board and let it rest for 10 minutes. Enjoy！
This simple recipe relies on using a good quality chicken—preferably one that is antibiotic free. It is worth paying more for a pasture-raised chicken that spent time outdoors because it has the most flavor.