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1. Skin chicken, if desired. In plastic bag set in shallow dish place chicken, green onions, and olive oil. Sprinkle with salt and pepper. Turn chicken to coat in green onions. Cover and refrigerate at least 8 hours.
2. For charcoal grill, arrange medium-hot coals around drip pan. Test for medium heat above pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill 30 minutes. Turn then grill 25 to 30 minutes more or until chicken is no longer pink (180 degrees F). (For gas grill, preheat grill. Reduce heat to medium; adjust for indirect cooking. Grill as above.) Makes 4 to 6 servings.