1. Cut ½-inch slashes into the drumsticks, thighs, and breast halves of chicken.  
2. Add the oil, juices, red onion, salt, garlic, rosemary, and pepper to a large bowl. Stir to combine.  
3. Add the chicken and toss to coat thoroughly. Refrigerate, covered, at least 3 hours or up to overnight. Reserve marinade. 
4. Prepare a charcoal or gas grill for indirect cooking over medium heat. Coat grate with cooking spray. If using a charcoal grill, pour apple juice in foil pan and place on indirect side of grill under grate. Wrap two new bricks in foil (or use a large cast-iron skillet instead and skip the foil). 
5. Thread one skewer through drumstick, thigh, and breast of each chicken half. Grill chicken halves skin side down over direct heat, with a brick on top of each chicken half, 10 minutes or until skin is well-browned and grill marks form.  
6. Remove bricks and turn chicken halves over onto indirect side of grill. Place bricks back onto chicken and grill 10 minutes more.  
7. Remove bricks and grill 10 minutes or until skin is crispy and chicken is fully cooked (165°F in the breast, 175°F in the thigh). Transfer to a cutting board and let stand, covered, 10 minutes. 
8. Meanwhile, in a large saucepan, bring reserved marinade to a boil over high heat. Brush chicken with marinade. Cut into pieces at joints. Serve immediately. 
9. *Note: Soak wooden skewers in water for 30 minutes before grilling. To keep the leg and breast from separating when turning, secure them with a skewer. 

Each serving (with skin removed) contains:  334 calories, 15 g fat, 3 g saturated fat, 0 g trans fat, 152 mg cholesterol, 337 mg sodium, 1 g carbohydrates, 0 g fiber, 1 g sugar, 47 g protein. Daily values: 2% vitamin A, 11% vitamin C, 2% calcium, 10% iron.