Well,
Remove the giblets from the cavity and rinse the chicken under cold water. Pat it dry with paper towels and season inside and out with salt, pepper and 2 tablespoons minced fresh basil, cilantro, rosemary, sage, tarragon or thyme.


Prepare a bed of hot coals in a charcoal grill. Rake the coals to one side; you'll grill your chicken next to the coals, but not over them.

Alternatively, turn only one of your gas grill burners on high heat, leaving half of the grill unlit.

Brush the hot grill grate clean with a stiff wire brush. Using tongs to hold a small, clean (but expendable) towel, thinly coat the grill rack with oil.

Put the chicken breast-side-down on the unheated side of the grill. Cook, covered, for about 30 minutes, then turn it breast-side-up and continue grilling until the skin in golden brown and the meat is cooked through, about 30 more minutes.

Check for doneness by cutting into the middle of a piece of chicken. The juices should run clear when you cut into the thickest part of the piece.

Let the chicken sit about 15 minutes before carving.

Answered by Seema , an ibibo Master, at 3:05 PM on July 16, 2009