Seasoned Advice

• The sweet tang of barbecue sauce may be synonymous with the idea of barbecue chicken, but it's not the first seasoning you should reach for. After removing the neck and gizzards, take the time to rub the chicken inside and out with your favorite herbs and spices. Use salt and pepper for a simple taste or if you plan to use a sauce with a complex flavor. Garlic powder, thyme, oregano and tarragon also complement the flavor of the chicken and of most sauces. You can simplify seasoning by using a grill seasoning mix made for poultry.

Moisture Matters

• Long cooking on a hot grill results in a dry chicken if you don't add moisture. Inserting an open can of beer into the chicken cavity, and then standing the chicken up on the grill, is one way to solve the moisture dilemma. You can substitute water, white wine or chicken broth for the beer, if you wish. If the idea of standing the chicken up isn't appealing, pour the liquid into the chicken cavity before laying it on the grill. The moisture will still get into the meat and make a tender chicken.

Fire Up the Grill

• Preheating the grill before adding the chicken ensures you get it at just the right temperature. Heat gas grills to medium high, or to a medium-hot coal in a charcoal grill. The temperature should be between 230 and 250 degrees Fahrenheit so the chicken cooks slowly enough that the outside doesn't char before the inside is done. If you aren't standing the bird up on a beer can, lay it on the grill, breast side up. Avoid placing it directly over the flame, because this can burn the skin. Keep the grill lid closed as the chicken cooks, lifting it only every 30 minutes or so to baste the chicken with beer, apple juice or broth and to add more coals as needed. It generally takes two to three hours to barbecue a tender, flavorful chicken.

Finishing Touch

• The barbecue sauce is the last thing you add to barbecue chicken. Use your favorite homemade or store-bought variety. Traditional spicy and vinegar-based barbecue sauces work well with chicken, but a sweet pineapple or honey barbecue sauce can really bring out the flavor of a perfectly grilled bird. Chicken is done when it reaches an internal temperature of 165 F. When the chicken begins to approach 155 to 160 F, brush the sauce on the chicken in an even coat. Continue to grill the chicken for an additional five to 10 minutes, or just until the sauce develops a sheen but before it begins to blacken and char. Allow the chicken to cool and rest for an additional 10 minutes before slicing and serving.