Tho you don't have time for this one...try this the next time you want to cook a chicken: clean it out, and wash it, pat dry. Place it uncovered on a cookie cooling rack above a pan. Stick it in the refrigerator for 1-2 days. I have left chicken thighs like this in the fridge for 5 days and it was a little too long - but still good. When you pull the chicken out to cook it, allow it 30-45 minutes to warm a bit. Then wipe it down again with paper towels. Spray a very very light amount of oil ( Pam works well for this ) then apply whatever rub you like. Fire up the cooker - and place the chicken - and cook.
What happens is that the refrigerator will remove a lot of the water from the chicken's skin. It will not dry out the chicken. At all. But the skin will be great. It is the best way I have found. The skin will rival fried chicken for crispness if you do this.