5.

Place chicken directly on the grates on the cool part of the grill, over the drip pan. On a gas grill, place chicken on the upper rack to cook with the drip pan underneath. Watch chicken closely, turning, to avoid flare-ups. When chicken is nearly done cooking, while watching attentively, give it a final sear over direct heat, making it doesn’t catch fire, so the bacon fully crisps. Chicken is done when it reaches an internal temperature of 155°F when checked with an instant read thermometer.