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  • Cook's Illustrated

    Easy Grill-Roasted Whole Chicken

    Jun 04, 2019 5 minutes
    BY STEVE DUNN

    Like so many of our readers, I love a simple roast chicken that tastes of nothing but concentrated chicken-y goodness. Our most popular chicken recipe, Weeknight Roast Chicken (September/October 2011), accomplishesexactly that—and with a method that couldn’t be easier. There’s no brining, no salting, no knife work, and no dirtying of dishes required.

    I wanted to create an equally simple method for the grill, and as with the Weeknight Roast Chicken recipe, pretreatments and extensive prep work were off the table. So were rubs, marinades, and sauces. But I did want the bird to taste of the grill—not so much as to overpower the clean chicken flavor, but enough that you could tell that it had been cooked over coals.

    Be Direct

    There are two main ways to achieve grill flavor.

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