4poundwhole chicken4-6 pound range. Bigger will take longer.
7:2:2 seasoning or just coarse salt and pepperOr seasoning of your choice.
Start with setting up your grill for indirect cooking. Clean and oil the grates. Turn your burners that will be on to full and watch grill surface temperature. Aim for 350° to 400° in the indirect area. Adjust the lite burners as needed.
Clean, trim, and pat dry. Be sure to remove the giblets. I have a hard time not rinsing the interior of a bird. If you do it, do it carefully and clean up after done.
Melt 2 tablespoons butter in the microwave and brush all sides of the bird. Save the remainder for brushing the bird during the rotation on the grill.
Season to taste with kosher salt and pepper. Garlic powder or another seasoning if you wish. I used my 7:2:2 seasoning. You can use other seasonings if you want.
Place on the grill with indirect heat angling one thigh and leg to the direct heat side. Close the lid and don't touch for 40 minutes.
Rotate the bird at 40 minutes angling the other thigh towards the heat. Give it a brush of butter and continue grilling until internal temperature of the breast is 165°. Total cooking time for me was 80 minutes.
Allow to rest for 5-10 minutes before serving.
A good estimate of cooking time is 15-20 minutes per pound.
I suggest a 4-6 pound chicken. You can try bigger but the skin may get overdone.
Get the grill set up correctly is the key to doing this right the first and every time.
Grill surface temperature and the internal temperature of the chicken must be monitored.
Never trust a grill hood thermometer and never cook by time alone.
This works better if you have a method of monitoring the chicken and grill surface temperature without opening the lid repeatedly.
If you want BBQ, brush on some sauce about 5 minutes before the bird is done.
The minimum safe internal temperature for chicken is 165°. Aim for that in the middle of the breast. You will want to have the thighs or legs in the 180° range if you can.
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