Grill-Smoked Whole Chicken

1. 1

   Light a charcoal grill, and when the coals are covered with white ash, push them to one side.

2. 2

   Alternatively, preheat only one zone of a gas grill.

3. 3

   Carefully lift the grate and set a foil drip pan in the unheated zone; replace the grate.

4. 4

   Stuff the chicken cavity with the lemon halves and thyme sprigs and season the chicken all over with salt and pepper.

5. 5

   If you are using a charcoal grill, thoroughly soak the wood chips, then drain.

6. 6

   For a gas grill, wrap the chips in a foil packet and puncture the foil all over.

7. 7

   Add the chips to the fire or gas flames and heat until they begin to smoke.

8. 8

   Set the chicken on the grate over the drip pan.

9. 9

   Cover the grill and smoke the chicken over low heat until golden and an instant-read thermometer inserted into the thigh registers 165, about 1 hour 15 minutes.

10. 10

    Let the chicken rest for 10 minutes before carving, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.