What's the best way..

I wrap skinless chicken in bacon.....

Maybe cover then with foil when you roast them in the over, so they don't dry out?  We skinned 3 of our meat birds, wrapped them in bacon and put them on the bbq pit.  very very good

crockpot..

debone, you just remove the meat from the bone.. not all that hard... in a crockpot, you cook it long enough, the meat will fall off anyways.

I skin as well. Then cut them in half and slap on the grill (low-medium). Limb side down first for 15 minutes, then cavity side down for the rest (maybe another 20-30 minutes). Tastes awsome, not dry for my taste. Maybe depends on the age of the chicken?

Oh and of course claypot (römertopf) will cure any potentially dry meat! I use that to get really juicy turkeys .

You could always use that injector method and pump some sauce/seasoning into them before grilling them - my husband is found of mixing up his own "special blend" - which isn't that special...Beer with some Tony Chacheres...if he can't find his froo froo fancy injector I've even caught him using a fresh syringe and needle from my animal med supplies - one with a 16 gauge needle intended for horses and penicillin (don't know how 'food safe' that it, but I know he does it when I'm not looking so he can just toss it instead of cleaning it)...maybe injecting something into it would help keep it moist?  It seems to work with the ones we cook - but ours always have the skin on...but they are always juicy and tender!

I always skin my birds, and for me, I always slather them in oil/butter with different optional herb/spice mixes. When they're cooking, I check on them regularly and either use the baster to re-moisten them or flip them over to keep them from drying.

If I wanted to do something more regular, I just grill/fry mine on a skillet.

I do what Ilia does only I'm even more lazy. I use olive oil spray.