Always indirect grill a whole chicken

Indirect, always. You never want to put a whole bird directly over the coals.

Direct grilling is for things that cook fast—steaks, burgers, chicken breasts (thin ones), fish fillets. Whole chicken is a roast, not a steak. It needs 45–90 minutes depending on size and temp. If you plop that bird right over the fire, you get burnt skin and raw insides. Not great.

Indirect grilling means the heat comes from the sides, not directly below. On a kettle grill, bank coals to one side, put chicken on the other. On a gas grill, light one side only, bird on the unlit side. Lid closed. The ambient heat roasts it slowly, like an oven. Internal temp should hit 165°F in the thigh.

If you want crispy skin, crank the heat at the end and let the bird sit over the fire for a few minutes. But the main event is indirect.

Trust me, Future You doesn’t want to serve a chicken that looks like a meteor and tastes like regret.