How to Grill a Whole Chicken | Grilling Fridays | Serious Eats

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. FULL STORY: https://www.seriouseats.com/2012/08/the-food-lab-how-to-grill-a-whole-chicken.html Our guide to charcoal grills: https://www.seriouseats.com/2015/06/best-charcoal-grills-inexpensive-equipment-amazing-ribs-review.html Our Favorite Inexpensive Charcoal Grill: https://amzn.to/2MorZLa See More Like This! 5 Steps to the Best Grilled Shrimp: https://youtu.be/uQYodZLOZTw Three Ways to Grill Corn: https://youtu.be/U9xkxMWreT0 The Serious Eats Guide to Charcoal Grilling: https://youtu.be/flUm_-Euy84 Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.