Easy Grill-Roasted Whole Chicken
Why This Recipe Works
Grilling the chicken over indirect heat for the majority of the cooking time allowed it to cook gently and evenly throughout. To ensure that it picked up distinct grill flavor, we moved the chicken over direct heat for the last few minutes of cooking and added a wood chip packet to the fire, which subtly infused the meat with smoke. Draining the bird's cavity midway through cooking prevented the fatty juices from dripping onto the fire and causing flare-ups. With no salt treatments or knife work, the chicken was ready for the grill in no time.