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Full Recipe
Author
J. Kenji López-Alt | 2012-08-13
Description
For the best grilled chicken, start it off on the cooler side of a two-zone grill. Finish it off directly over the coals to crisp up the skin until crackly and charred.
By grilling a whole chicken, you can get a lovely presentation as well as crisp, crackly skin and tender, moist meat from breast to thigh. If you cook it right, that is. [Video: Vicky Wasik. Technique: J. Kenji López-Alt]