Here you go...recipe revisited.:o)..click on the link in the OP, it'll give you even more ideas.

I just love doing chicken this way!

Here is a link that might be useful: Smokey BBQ

I roast chickens on the gas grill all the time. The easiest way is to turn your grill on and get it hot and then place the chicken on one side and turn that side off. Close the lid and the chicken will roast with indirect heat. I prefer high heat. The hotter the grill the quicker the chickens will cook.

If you want to make gravy, than place the chicken in a small roasting pan over indirect heat.

Ann

Terri, thanks for the link. Please forgive my ignorance, if I don't spatchcock the chicken, can I place the whole thing directly on the grates, just turning it over on each side during the cooking? Or should I place the chicken in an aluminum pan and put the whole thing on the grates? I don't have a rotisserie, so that's not an option. I wasn't exaggerating about not knowing what to do...

Sue, you don't need a rotissserie and you don't need to turn it over. You can set it right on the grill, over the indirect heat and forget about it. Depending on size and on how hot your grill gets it should roast in 40 to 60 minutes unless it is a very large chicken. The grill I have now will maintain a heat of about 450 with the lid down. It has three burners, so I just place the chicken in the middle and turn that burner off and leave the two outside burners on high. My old grill use to get up to over 600°F with just one burner on so needless to say a chicken cooked much quicker.

Ann

Ann, thanks for your help. That's what I needed to know. We haven't had a grill in years and never used it when we had one. So I have zero experience. But this heat is really getting to me. I just don't want to turn on the oven unless I have to. I managed to grill some eggplant & squash the other day and was so proud of myself. I know, it sounds stupid. I figure I could handle pork chops or steaks. I just wasn't sure about a whole chicken.Yet I didn't want to pass up the sale.

Terri, I've got some of those rub recipes already copied. I can't wait to use them. Cant' do the brining, though. My husband is on a low sodium diet. I'll just have to be sure not to overcook the bird.

Beer can chicken all the way. The single best way to cook a chicken period.

Get a beer, drink half of it. Get a chicken, clean it, coat it in butter, rub it with salt and pepper and any other spice you want. Ram the beer up the opening of the chicken. Place a drip try under it and cook upright on the other side of the burner . Indirect heat till internal temp reaches 180°F.

(if you need more specifics google "Beer can chicken"

Enjoy!

bhh, I've used Mountain Dew to "beer" can too..

Sue, yes, just as Ann is describing..How did it go?
I realize the brining is out for you..however, if you make that rub recipe without salt it'll still be very tasty..that smoked paprika is the key.
I don't brine the chickens when I do the Smokey recipe, I rub the chickens(I always do 2 at a time.) down with the Smokey Rub, slide them into gallon ziplocs and let set a few hours to overnight.

Follow the recipes just omit the salts. :0)
Oh and I haven't tried the Spatchcock directions..just the Smokey BBQ Beer Can, Bourbon butter recipe..We love it..and that's the bbq sauce I now make for everything..Takes mere minutes and is so tasty.

I've had the best success with spatchcocking and vertical roasters (i.e. beer in the rear) for grilling. I like to use a dry rub for the spatchcock and remember to not put the bird over direct heat! You'll end up with a charred looking, pitiful thing. :-)

The vertical roasting methods are the easiest IMO. Do your prep before hand, shove the roaster prop in the bird, put it on the grill and walk away. I use a thermometer to keep an eye on things (180 degrees).

I like to split the bird down the back and remove the backbone.
Then I start it over a slowed down fire, skin side down and sprinkle the juice of 1/2 a lemon, a bit of garlic salt and some pepper or paprika on the "inside".
When the skin has browned a bit, flip the bird ( tee hee!) andzs sprinkle the same on the skin, omitting the lemon...turn the bird every 10 minutes until the leg moves easily in the joint or the juices run clearw hen pierced.
I love simple grilled chicken!
Linda C