explore only way I do a bird
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This is very similar to what I do but I never thought about not turning it. This combined with MiamiDon’s suggestion with the foil may work out on the gas grill.

This is my favorite way to do a whole chicken, too! Always comes out great.

Your Problem is Temperature Control. Google “ideal temperature for grilling chicken’. You’ll get all kinds of info.

How many sides to a brick. You can make a grate out of a cookie rack. the link was an idea. Not held in stone.

Beer Can It. About the only way to cook chicken on a grill…..Russ

Did it on the 4th and it came out great.  I had to use tin snips to shorten the can so I could close the lid.  Use Mexican Chicken Rub. 

I never said 4″ in height. You just want the meat some what away from the heat source. It will burn. 
 

That is correct, but the page that you linked to illustrated raising the grate about 4 inches.  Look at the photographs.  How is he going to raise the chicken further away from the heat source?

I never said 4″ in height. You just want the meat some what away from the heat source. It will burn. 
  25 mins. skin side and flip another 30-35 temp check

CES1948 is cooking with one of these:

Suggestions that he raise the grate by 4 inches are not useful, if he is going to close the cover.  Not to mention that the burners/bottom are not conducive to doing so.

Here is the inside:

Another shot:
 

explore only way I do a bird
http://nakedwhiz.com/spatch.htm http://nakedwhiz.com/spatch.htm

This is very similar to what I do but I never thought about not turning it. This combined with MiamiDon’s suggestion with the foil may work out on the gas grill.

 
I never foil.

Charlie, to what internal temperature are you cooking the chicken?  A few years ago the FDA revised the doneness guidelines and now 165F is considered safe for both the breast and thigh.

I like to put a salt-based rub or sometimes some herb butter between the skin and the meat and I do this several hours before cooking.  Then grill indirect at 350-375 until done and if I want a really crisp skin I’ll put the chicken directly over the coals for a couple of minutes.

“Roadside chicken” is a popular method these days and a web search will get you lots of results.  Also, since you own a Weber grill the TVWBB website might be of interest to you.

Brad

Beer Can It. About the only way to cook chicken on a grill…..Russ

I’ve beer canned it in the oven with good success but unfortunately the Q300 doesn’t have enough vertical clearance
I certainly like it from the oven but we’re trying to not heat up the house this time of year.

 
Use your Weber Charcoal…Russ

OK, put some heavy-duty foil on the grill in the area on which the chicken will lie.  Wrap it around the grate a little to hold it in place.  Poke a bunch of holes in it with a big fork.  This will block any radiant heat that may be hitting the chicken from the other burner(s), but will allow drippings to go down, and smoke to go up.  Cook it at about 325 until done.  Move it over direct heat at that time if it is too pale for your taste.

Also, if allowed where you live, get a Weber charcoal grill. 80 bucks new or you can usually find one on C/L  for a reasonable price.
O yeah, lump charcoal only, please.
ab.

explore only way I do a bird
http://nakedwhiz.com/spatch.htm http://nakedwhiz.com/spatch.htm
 
All you need is a few fire bricks, extra grill grate and walla. Nice moist chicken
All can be had cheap. Don’t need an egg. got one but don’t need to over do things.