Vertically Grilled Whole Chicken
- 1 4 to 4 1/2 pounds chicken
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Preheat a gas grill to medium heat or create a two-zone fire (charcoal on one side of the grill) on a charcoal grill and grill to medium heat (about 200 degrees Celsius).
Remove the giblets from the chicken and remove excess skin and fat. Loosen the skin of the breast meat and thighs. Rub the oil, salt, and pepper under the skin of the breast and leg meat, rubbing some into the skin and cavity.
Stand the chicken upright, with the opening of the cooking space facing the top of the vertical grill rack. If using a gas grill, turn off part of the grill (leave one or two burners on, depending on your grill). Place the chicken on the unlit part of the grill rack. Close the lid and grill until the chicken is very tender and an instant-read thermometer inserted into the thickest part of the thigh without touching the bone reads 165 °F (1 1/4 to 1 1/2 hours). To do. (If using a charcoal grill, add more coals 10 times after the first 30 minutes to maintain heat.) Place the chicken on a clean cutting board and let it rest for 10 minutes before carving.