Prepare and preheat the grill.

Wash the chicken and pat dry. Place in a disposable aluminum pan.

In a small bowl, pour a few tablespoons of olive oil. Mince the garlic cloves and add to the oil, along with salt and pepper to taste. Add more oil, if necessary, to make a paste.

Rub the paste on the meat of the bird, under the skin. Rub any remaining paste on the skin of the bird.

When the coals of the grill are coated in gray ash, divide the coals in half and place each half to one side of the fire grate. Place the pan with the chicken on the center of the grill. Cover, leaving the top and bottom vents open. Cook the bird until an insta-read thermometer reads 185 degrees F., about 1 to 1 ½ hours.

Remove the chicken and before carving, place it on a platter for 10 minutes, tenting it with foil.