Grilled Herbed Chicken

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 7 pound roasting chickens whole
• 0.3 cup chives fresh chopped
• 0.5 cup parsley fresh chopped
• 2 teaspoons rosemary leaves fresh chopped
• 2 tablespoons thyme sprigs fresh chopped
• 2 teaspoons olive oil 
• 2 tablespoons oregano fresh chopped
• 0.8 teaspoon salt 
• 2 cups water 

Equipment

• frying pan
• grill
• kitchen thermometer
• aluminum foil

Directions

1. Remove and discard giblets and necks from chickens. Rinse chickens with cold water; pat dry. Trim excess fat.
2. Place each chicken, breast side down, on a cutting surface.
3. Cut each chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chickens over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
4. Combine parsley and next 7 ingredients (parsley through pepper). Rub parsley mixture over breast and thigh of each chicken. Gently press skin to secure.
5. Cut a 1-inch slit in skin at the bottom of each breast half; insert tip of drumstick into slit.
6. To prepare grill for indirect grilling, place a disposable aluminum foil pan in grill; pour water in pan. Arrange charcoal around pan; heat to medium. Coat grill rack with cooking spray; place rack on grill.
7. Place chickens, breast sides down, on grill rack over foil pan. Cover and grill 1 hour and 15 minutes or until a thermometer registers 180, turning chicken over halfway during cooking time.
8. Remove chicken from grill; place on a clean cutting surface. Cover with foil; let stand 5 minutes. Discard skin before serving.
9. Garnish with lemon wedges and oregano sprigs, if desired.