From inthekitchenwithkath.com
(Adapted from his famous recipe which I found on epicurious)
About Indirect Grilling: I suggest following the directions for indirect grilling for your particular grill. I have a 3-burner Weber grill. If you have a 2-burner grill, you’ll turn one burner off and put the chicken on that side. You’ll want to be sure to rotate the chicken when it’s half done so it will cook evenly. If you use charcoal, put half of the heated coals on one side, and half on the other and put the chicken in the center.
Note: times given are what worked for my 3 pound chicken and my grill; they may vary depending on the size of your chicken and your grill.
Serves 2 – 4
One 2 – 3 pound chicken
Sea salt and freshly ground black pepper
1. Rinse the chicken and dry it off very well, inside and out, with paper towels.
2. Generously salt the interior of the chicken.
3. Truss the chicken and salt and pepper it all over.
4. Heat your grill on high for 10 minutes.
5. Follow the directions for your grill for Indirect Grilling. For a 3- burner gas grill: Turn off the center burner, and place the chicken directly on the grill over the turned off burner.
6. Close the grill and cook for 10 minutes. (There was quite a bit of smoke during this period, just so you know.)
7. Lower the heat on the side burners to medium and cook for another 15 minutes.
8. Rotate the chicken 180˚ so it’s facing the other way. (There is no way to know if my two burners are generating the same amount of heat; this insures even cooking.)
9. Cook another 20 – 25 minutes, or until done. Internal temperature should be 165˚.
10. Let rest, uncovered for 15 – 20 minutes and then serve.