Updated: Mar 24, 2019
Secrets of grilling chicken
Chicken, like children, require an enormous amount of patience and restraint. And they taste better too.
The number one enemy of a good grilled chicken is impatience. Follow these rules and your chicken will come off the grill moist and tender. My grilling takes place on a Weber Genesis II. I can't say enough good things about this grill. It is absolutely necessary to have a working grill thermometer.
Use large pieces of chicken. Nothing smaller than a leg high combo or a breast wing combo.
Remember that its easy to under salt chicken. Personally, I think that the crispy skin tastes better a little salty. Add plenty of freshly ground pepper too.
Bring your grill to about 500 degrees F.
Turn off the center burner and place the chicken over the center burner, skin side up. Reduce heat to medium (heat should even out at abut 320 F after 10 minutes). Close the lid.
Wait 30 minutes. Do not open the lid.
At this point you can check the chicken. Do not turn the chicken over if you want your skin crispy. You can rearrange the chicken to expose under cooked areas to the heat and protect over cooked areas by placing an under cooked piece where necessary to shield the over cooked areas. Reduce the heat to low and close the lid. (heat should even out to about 225 F after 10 minutes).
You can then leave the chicken alone (don't lift the lid for at least 20 minutes) for between 30 minutes and 1 hour. After 30 minutes you can hold the chicken on the grill by occasionally lifting the lid to reduce the heat.
Time varies by personal preference. I think the longer at 225 F, the better.