I cook whole chickens lots of different ways.
IF I had a propane grill (charcoal and fire pit user only currently) I'd still follow the rudiments which don't care about type of fuel used:
For any type of grill, place chicken in the center of the grill and ensure no heat is under the meat and place the lid on tightly. You are now using true indirect heat AKA roasting/baking. An internal thermometer is your friend for most grills and is simpler if the thermometer has an audible alarm.
You can also do the TNT beer can method.
Or cut the backbone out of the bird for faster cooking using direct grill method.
There is no way to roast a chicken in a microwave that I'm aware of.
HTH!