Spatchcock it and use indirect heat

Yes, the trick is two things: flatten the bird and don’t put it directly over the coals.

Spatchcocking (cut out the backbone and press the chicken flat) is the first move. It exposes more surface to heat, so the dark meat and white meat finish at the same time. No more dried-out breasts while waiting for the thighs. Also, a flat chicken is harder to burn because it’s not a tall, awkward dome.

Second: indirect heat. Set up your grill for two zones—hot coals on one side, nothing on the other. Put the chicken skin-side up on the cool side, lid down. Target 350–375°F inside the grill. That gentle convection cooks the meat through without torching the skin. If the skin isn’t crispy enough at the end, move it over direct heat for 3–4 minutes. Watch it like a hawk.

Use a probe thermometer. Pull the chicken when the thickest part of the breast hits 155°F (carryover will take it to 160–165). Let it rest 10 minutes. You’ll get juicy meat and skin that’s actually edible, not carbon.

This is not where you rush it. Low and slow wins.