ON THE GRILL
• Smoky flavor: Using wood chips makes the chicken even better-tasting. Soak 2 cups of wood chips (hickory is a good choice) in water for an hour. Just before placing the lid on the grill, place half of the chips directly onto each pile of hot briquettes, or follow the manufacturer's directions for using wood chips with a gas grill.
• To prepare the grill for indirect grilling: If using charcoal, light the charcoal in a chimney starter and let the briquettes burn until the flames subside and a light layer of ash covers the briquettes (about 20 to 25 minutes). Dump the lighted coals into 2 mounds (or, preferably, into 2 half-moon-shaped briquette baskets) on opposite sides of the grill. Place a drip pan between the piles of coals and fill it halfway with water or chicken broth if you want to make gravy. (If using gas, with a two-burner grill, set one burner to medium-low and leave the other unlit; with three or more burners, set the outside or front and rear burners to medium-low and leave the center burners unlit.)
