A whole chicken on a charcoal grill is one of the most satisfying cooks you can do. The charcoal smoke infuses the meat, the indirect heat renders the fat and crisps the skin, and the result is a bird that's infinitely better than anything you'd get from an oven. And it's easier than you think.

The Dry Brine

The secret to crispy skin is a dry brine. The night before, pat the chicken completely dry with paper towels. Rub kosher salt all over the bird — inside the cavity, under the skin over the breasts, and all over the outside. Place it uncovered on a rack in the fridge overnight. The salt draws out moisture, which then reabsorbs into the meat, seasoning it deeply. The uncovered fridge dries out the skin, which is what makes it crispy.

The Setup

Set up your Firebull lump charcoal for indirect cooking at 375–400°F. Split the charcoal into two piles on either side of the grill, leaving the center empty. Place a drip pan in the center to catch the drippings (these make incredible pan sauce). This setup circulates heat around the bird like a convection oven.

Seasoning the Bird

Remove the chicken from the fridge 30 minutes before cooking. Rub all over with softened butter mixed with garlic, thyme, and lemon zest. Push some of the butter mixture under the skin over the breasts. Stuff the cavity with half a lemon, a head of garlic cut in half, and a few sprigs of thyme. Truss the legs together with kitchen twine.

The Cook

• Place the chicken breast-side up in the center of the grill over the drip pan
• Close the lid and cook at 375–400°F for 45 minutes
• Rotate the chicken 180° for even cooking
• Cook another 30–45 minutes until the thigh reaches 165°F
• In the last 10 minutes, move the chicken directly over the coals for 5 minutes per side to crisp the skin
• Rest for 10 minutes before carving

The Pan Sauce

While the chicken rests, pour the drippings from the drip pan into a small saucepan. Add a splash of white wine and chicken stock. Simmer for 5 minutes until slightly reduced. Finish with a knob of butter and a squeeze of lemon. This is the best pan sauce you've ever had — pure concentrated chicken flavor with charcoal smoke.

Carving

Let the chicken rest for at least 10 minutes before carving. Remove the legs and thighs first, then the wings, then slice the breast meat off the bone. The skin should be deeply golden and crackling crispy. The meat should be juicy throughout — no dry breast meat when you dry brine and cook indirect.