3 to 4pounds bone-in chicken parts (1 whole chicken, cut up, or any combination of pieces)
Salt and pepper
Olive oil
Lemon wedges for serving
Instructions
Prepare a charcoal or gas grill for hot indirect cooking (make sure the grates are clean) or turn on the broiler and position the rack about 6 inches below the heat. Sprinkle the chicken with salt and pepper and brush or toss with some olive oil.
To grill: When the fire is ready, start the chicken skin side up on the cool side of the grill. After some of the fat has been rendered, about 10 minutes, turn the chicken; if the fire flares up, move the chicken to an even cooler part of the fire or turn it so the skin side is up again. When the skin has lost its raw look and most of the fat has been rendered, another 20 to 30 minutes total, it’s safe to move the chicken directly over the fire. Cook, turning occasionally, until both sides are browned and the flesh is firm and cooked through, 5 to 15 minutes longer, depending on the piece. To check for doneness, cut into a piece close to the bone; the juices should run clear. To broil: Line a roasting pan with foil to help cleanup if you like. Start with the skin side down and broil, making sure the meat does not burn, until it’s nearly done, about 15 minutes, then turn and cook until the skin is brown, 5 to 15 minutes longer. To check for doneness, cut into a piece close to the bone; the juices should run clear.
Serve hot or at room temperature, with lemon wedges.