Grilling a whole chicken cuts down on prep time and makes for a dramatic presentation. A purée made from fresh herbs, garlic, and chile spread under the skin of the bird keeps the meat moist.
02Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see "<"">Grilling Procedure< >."
03To cook chicken using a charcoal grill: Lightly oil grill rack, then put chicken on rack with no coals directly underneath and cook, covered with lid, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 40 to 50 minutes. (Add more briquettes during grilling if necessary to maintain heat.) Transfer chicken to a platter and let stand 15 minutes.
04To cook chicken using a gas grill: Lightly oil grill rack, then put chicken above shut-off burner. Grill, covered with lid, turning chicken 180 degrees halfway through cooking if using a 2-burner grill, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 35 to 45 minutes.