DT-  What are you grilling today?
EVL- Chicken, three types.
DT-  Three types of chicken? Rhode Island Reds, Buckeye, and Cornish? This man KNOWS his chicken!  
EVL- lol… no, prepared three ways: glazed, dry rub, and plain.
DT-  How is the chicken prepared before you cook it?
EVL- Any kind of oily marinade will do. Apply liberal amounts as you start choking the chicken. 
DT-  When do you insert it into the fire, and how long until it's done?
EVL- Inserting it into the fire would only be appreciated by masochists, and its done when it bleeds a milky clear fluid and softens a great deal.
DT-  I'm guessing that's at least 2-3 minutes. The oven is only ready to cook every so often though, and you never know when it'll be, so it's hard to meal plan, right?
EVL- The oven will tell YOU when you can cook.
DT-  So... you marinate and have the chicken ready every single night in hopes you can cook it?
EVL- Unfortunately, yes.
DT-  Will ANY strange oven do, or is it better to cook in one you're familiar with?
EVL- The best results come from frequent use of strange ovens, though your familiar oven will stop working altogether if it detects your use of strange ovens. You must also be cautious of unsanitary conditions that might exist in strange ovens.
DT-  I see. How old should the oven be for optimum cooking?
EVL- There's always the thrill of unpacking and breaking in a new oven, but the best results are usually had with a well-seasoned one because it has had time to develop extra cooking techniques and works well with tools. By all means do not break in an oven while it is still in the factory... severe social restrictions curtail this.
DT-  Is it best to de-bone the chicken before cooking it?
EVL- Never, a chicken that is too limp will not fit properly into the oven. A properly oiled and prepared chicken will fit tightly but easily into the oven... your results may vary.
DT-  What stage of prep are you at now?
EVL- Just finished choking the chicken.
DT-  Enjoy!
EVL- I did.