Published July 1, 2000.
Our ideal grill-roasted chicken would have a deeply smoky flavor, crisp mahogany skin, and tender, juicy meat. To achieve that ideal, we brined the chicken and coated it with a flavorful spice rub. We then cooked the chicken in the middle of the grill, where it wouldn’t burn but would receive ample heat. Adding soaked wood chunks gave our chicken maximum smoky flavor.
If you choose not to brine, skip that part of step 1 and season the bird generously with salt inside and out before rubbing with spices. Or, better yet, use a kosher chicken (which is salted during processing). For added accuracy, place a grill thermometer in the lid vents as the chicken cooks. Wood chunks are not suitable for gas grills, and wood chips, which don’t add much smoky flavor, are more trouble than they’re worth. Instead, rely on the spice rub alone; it will supply ample aroma and flavor. While grill-roasting, adjust the lit burner as necessary to maintain a temperature of 325 to 350 degrees inside the grill.
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