America's Test Kitchen did this recipe in last week's show, looked
pretty good. The basics a

1. A butterflied whole chicken, brined in a mixture with lots of garlic.

2. The bird pounded a bit in the breast area to flatten it more for even
cooking.

3. A mixture of garlic, crushed red pepper, black pepper and olive oil,
cooked a bit then worked under the skin of the chicken.

4. Cook with indirect charcoal heat, breast-side down. They used a Weber
kettle with a full chimney of briquettes off to either side. No grill
temps given, but probably pretty hot.


The exact recipe is below, note that it requires (free) registration to
view.

http://www.americastestkitchen.com/recipe/1052.shtml



Brian Rodenborn