While the grilled bird rests 10 minutes to reabsorb flavorful juices, cook buttered corn on a grill for 8 to 12 minutes, season to taste and dinner is ready.

Lemon-Herb Grilled Chicken

For herb butter, in a small bowl combine 2 tablespoons softened butter, rosemary, thyme, garlic and 1/2 teaspoon salt.

Rinse chicken inside and out; pat dry. With chicken breast-side-up and starting at neck cavity, loosen skin from breast, legs and thighs with your fingers. Push herb butter under skin, distributing as evenly as possible. Rub one lemon piece on outer skin. Stuff both lemon pieces into cavity. Rub chicken with remaining 1 teaspoon butter. Season with remaining 1/4 teaspoon salt and pepper.

Preheat grill for indirect cooking to medium-high heat.

Place chicken breast-side up on hot grill over indirect heat. Cover grill. Grill for 1-1/4 to 1-1/2 hours or until internal temperature of thickest part of thigh reaches 180 degrees or breast reaches 165 degrees. Remove chicken from grill; let rest 10 minutes before carving.