Hank Shaw mexican grilled rabbit is my favorite. Achiote Paste, salt, juice of lime grapefruit and orange. Grill hot on both sides then cook for 30 min or so off the heat with grill covered.
Used to use this method but recently started just dry plucking and burning the pin feathers with a propane torch. I haven't noticed any negative affect on flavor or texture of the skin and it seems to go a lot faster.