The best rabbit I've ever made was marinated with a Jerk seasoning blend and grilled in pieces. I get the blend from a local shop that specializes in spices. Mix the spices with olive oil, soy sauce,vinegar, orange juice, and lime juice. So much acid. I usually let it sit around 8 hours.
If grilling, use of a meat thermometer is highly recommended to prevent overcooking. I also take the belly skin flap and wrap each little loin. Helps keep the loin meat from cooking too fast. That's assuming you're deboning the midsection, which can be quite tricky.
I've always found rabbit to be a rich meat that I can't eat too much of in one sitting. I've fed 3 people on a single rabbit several times, although there were always plenty of sides.
