OK, put some heavy-duty foil on the grill in the area on which the chicken will lie. Wrap it around the grate a little to hold it in place. Poke a bunch of holes in it with a big fork. This will block any radiant heat that may be hitting the chicken from the other burner(s), but will allow drippings to go down, and smoke to go up. Cook it at about 325 until done. Move it over direct heat at that time if it is too pale for your taste.