The OLD-FASHIONED Way to Grill a Whole Chicken, Juicy Every Time (Argentine Asado)

How to grill a whole chicken with crackling skin and a juicy breast, the old Argentine asado way: spatchcocked, salted, cooked over coals beside it, not under it. One Sunday cook, from the night before to the table. Why a wet chicken never browns, why the bones go down first, and the last twenty minutes that turn rubbery skin into crackling. Who made the chicken on Sundays in your house? Tell me the state. If this saved you one chicken, subscribe. The fire is lit every week.