After butterflying the whole chicken I seasoned it with salt and pepper and placed it on the grill skin-side up over indirect heat. I also added a couple handfuls of hickory chunks for a nice smokey flavor. Because I cook my chicken slowly over indirect heat (I believe this is the best way to grill chicken: it is moist and doesn't get burn on the edges), I do not flip the chicken at all while cooking. I "painted" the bird with my homemade barbecue sauce a couple minutes before (and directly after) removing from the heat.
Luke's advice for grilled chicken:
- use bone-in chicken. whole chickens are ideal (butterfly before cooking)
- season liberally with kosher (big grains) and freshly ground black pepper before cooking
- grill over a low-temperature indirect heat (the exact grill temperature is not too important, especially when using grills such as the Weber kettle grill without a thermometer, but I would aim around 300 F.)
- If planning on applying barbecue sauce as I did here, apply the sauce about 2-5 minutes before removing chicken from the grill to avoid burning)
- Do not overcook!