The problems with grilling whole chickens are similar to the problems with roasting whole chickens. First, getting the entire oddly shaped beast to cook evenly is a chore, particularly because breast meat shouldn't be cooked past 145 to 150°F (63 to 66°C) if you want any moisture left in it, while leg meat needs to be cooked to 165°F (74°C) or beyond (that is, if you don't like eating pink chicken). Second, getting fatty chicken skin to render both its fat and its moisture so that it can crisp up properly—and, more importantly, stay crisp—requires a bit of acrobatics.

For the best grilled chicken, start with a slow cook over the cooler side of a two-level grill to allow the skin to dry and get ready to crisp. Finish it off directly over the hot coals to crisp up the skin until it's crackly and charred.

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