Dave Smith wrote:
>
> I do a lot of chickens on the BBQ. I like to use small birds and cut
> them in half and marinade them. I do them offset and they turn out
> great.

Me, too. I cut out the back and save it and the wingtips for stock.
Then marinate it in any of a lot variations. Then, flattened, on the
fire half of the grill, dealing with the flare-ups and turning several
times for about ten minutes. Then over to the flameless side of the
grill, cover down and roast. When nearly done, I usually put it back
onto the flame side and tend it for a few more minutes. The challenge
is to get it well flavored but not charred. -aem