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Combine salt, pepper, chile powder and lemon zest. Rub the chicken inside and out with salt mixture. Place chicken on a rack set over a baking pan to catch any drips, refrigerate for at least 4 hours or overnight.
Heat a gas grill, or light a charcoal grill for indirect heat (meaning pile the coals on one side of the grill, leaving the other side empty).
Place a cast-iron skillet on the grate directly over the coals. Cover the grill, and let the pan heat up for 10 mins.
Rub chicken with oil and place it breast side down in the hot skillet. Cover grill and cook 5-7 mins, until the breast is seared and golden.
Carefully flip chicken and cover the grill again. Add garlic, onions, and lemon wedges. Continue cooking until the underside of the chicken is starting to brown, 10-20 mins.
Move skillet to the unlit side of the charcoal grill, or turn down the burners on gas grill underneath the pan. Cover grill and continue to cook until the bird is cooked through, 10-25 mins.
Transfer chicken from the skillet to a cutting board.