Grill-Roasted Butterflied Chicken:
Start Charcoal - DO NOT use lighter fluid in any form.
Herb Rub: I used a mixture of fresh and dried herbs in the Italian/Provencal families plus Onion Powder, Sea Salt and fresh ground pepper. 4 T total.
Cover a hearty baking sheet with foil and spray.
Remove all "inner bits" and backbone of whole chicken; rinse & dry.
Open chicken and place on foil. Press on breast bone to flatten a bit, tuck wings under and position legs sticking straight out to the end. (I placed the birds end to end with the breasts in the middle of the baking sheet).
Rub birds with olive oil and then rub in herb mixture. Sprinkle with a little more Sea Salt.
Distribute the charcoal evenly in the middle of the grill - covering about 2/3 of the area. Place baking sheet on grill rack over the hot coals, cover and let cook for 5 minutes. Check on it! Make sure there aren't noticeable hotspots. Redistribute coals if necessary.
Recover and let chicken roast/smoke for another 25 mins; checking and rotating every now and then. Cook till thigh temp reads 160.
Let bird rest for at least 10 minutes. This is great served warm or at room temp. Cut up the pieces with strong kitchen shears. Serve on a big platter.
