Grilled chicken is one of the best things you can hope to eat this summer. A whole bird on the grill? Even better! Juicy, smoky and crispy-skinned, it pleases a party of wing, breast and thigh lovers all in one go. There are lots of different methods—from the time-tested spatchcocking route to a genius Bundt pan hack—all of which will give you great results. With these whole grilled chicken recipes you'll be eating well, all summer long. Pro tip: Just as you do with a steak, let your chicken rest for 20 minutes or more for the juiciest results.

We're big fans of spatchcocking — that's when the backbone of a chicken is removed and the chicken is flattened out. The beauty of this extra step is that all parts of the chicken finish cooking at about the same time, so no more dry breast meat!

Cooked over indirect heat, this brined bird is full of flavor, thanks to a homemade seasoning of paprika, onion and garlic powders, oregano, thyme and cayenne. Don't be scared if the chicken blackens in some spots — that's the best part.

Beer can chicken is a summertime classic — and this recipe makes it easy. You only need a handful of ingredients, all of which are probably in your kitchen right now.