Bring on the Briquettes

• On a briquette grill, creating a hot and a cool zone is accomplished by piling all of the coals on one side of the grill, which creates direct and indirect heat on either half of the grill. Before you move the coals, however, start by stacking briquettes at the center of the grill and putting just enough lighter fluid over the coals to turn them glossy. After lighting them, wait until the briquettes turn ashy with a dull red glow -- usually about 15 minutes.

The Butterfly Effect

• Butterflying the chicken allows the bird to cook more evenly. This involves slicing the bird along the backbone, lengthwise, while avoiding cutting all the way through the bird. Press down on the sides of the chicken to flatten it. One or two skewers passed through the thighs and breast will help keep the chicken flattened. Next, you can gently work your hand under the skin to rub dry seasonings over the chicken. Use a blend of spices such as salt, pepper, thyme, cumin, pepper, chili powder or brown sugar.

Feeling the Heat

• Start by setting the chicken skin-side down on the grate over which the briquettes are piled. Flip it after 7 minutes -- the skewer makes for easier turning, but tongs also help -- and cook an additional 7 minutes. If the chicken's skin hasn't begun to turn brown, leave it on direct heat until it does begin to show color. Once your bird is turning golden, slide it across the grill to the part which does not have the coals under it.

Indirectly Perfect

• Once the chicken is on the cool side of the grill, the indirectly cooked chicken will take an average of 45 additional minutes to cook, depending on the size of the bird. After you uncover the grill, stick a meat thermometer into the thigh. If it registers at least 165 degrees Fahrenheit, it is ready for removal. Let the chicken rest 10 minutes before carving and serving. The total amount of grilling time can take as little as 1 hour for 3-pound chickens, with an 8-pounder needing up to 2 1/2 hours.

Grilling the Witnesses

• As you might expect, there are passionate disagreements about the best way to grill chicken. While the hot, then cool, method is the traditional method, some cooks swear by the opposite order. In this case, the whole chicken starts out on indirect heat in the covered grill for at least 45 minutes, then gets its final crisping on the hot side. The differing opinions can be a head-scratcher, but turning your patio into your own "test kitchen" for different grilling methods gives you the perfect excuse for extra cookouts.