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1
Start a charcoal, wood or gas fire in a grill big enough to bank coals to one side once they get hot.
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2
With a gas grill, turn heat to high on one side and leave other side off; if there are three burners, you can set the two side ones to medium or even low and cook in the middle.
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3
When grill is hot, put chicken on least hot part, skin-side up, and cover grill.
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4
Let chicken cook for about 20 minutes.
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5
When bottom of chicken is lightly seared and meat is beginning to look cooked, turn meat over in the same part of grill.
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6
Cover again and check after about 10 minutes.
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7
When skin is lightly browned, turn again.
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8
Continue to cook in the least hot part of grill until chicken looks close to done.
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9
At this point, you can set chicken aside for a couple of hours, if you wish.
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10
When ready to serve, move chicken to hot side of grill.
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11
With a gas grill, simply ignite the burner that is under chicken.
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12
Cook attentively, turning chicken until it is brown and crisp all over, 5 to 10 minutes.
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13
Serve hot, warm or at room temperature; just before serving, drizzle with lemon juice and sprinkle with salt and lots of pepper.
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14
Serve, if you like, with chipotle-peach salsa.
