1 whole chicken (about 4 pounds)
Salt and pepper
1/3-1/2 cup of your favorite barbeque sauce
Oil or cooking spray for grates
- Set up grill for indirect grilling. Clean and lightly oil grates. Rinse chicken inside and out and dry thoroughly. Generously season inside and out with salt and pepper.
- Place chicken, breast side up over indirect heat. Cover and grill until thermometer instered in the thickest part of the thigh reads 160 degrees F, about 1 1/2 hours.
- To avoid burning and schorching about 15 minutes before chicken is done, brush with barbeque sauce. Let chicken rest 20 minutes before carving.