The original recipe has a complex brine for the chicken which I assume adds even more flavor, I didn't have time to brine this and it turned out delicious. I'll give the brine a try next time.
Start by butterflying a whole chicken or two depending on how much you want to eat. I took the keel bone out and either grilled it in halves or butterflied and just as one piece, either one worked out. Rinse and let the skin dry in the fridge for a bit. Then season the chicken with salt and pepper. Then I rubbed the chicken with the following herby mixture of goodness:
3 tablespoons dried sage
1 tablespoon dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon finely chopped fresh rosemary
1 tablespoon dried thyme
1 teaspoon ground celery seeds
1/4 teaspoon ground cloves
2 teaspoons crushed red pepper
Next I got the grill going pretty hot, got some wood chips and chunks smoking in the firebox thing, and finally threw the chicken on the indirect side. When the internal temp hit about 120 I started basting the chicken with the following herby, sweet, vinegar goodness:
1 cup red wine vinegar
1/4 cup Dijon mustard
2 tablespoons clover honey
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground black pepper
1 teaspoon finely chopped fresh sage
1/4 cup olive oil
I whisked everything together except the olive oil, then whisked that in at the end to emulsify.
I basted the chicken, flipped it every few minutes and continued basting. When the temp of the chicken was around 160, I tossed it over the hot side of the grill and seared the crap out of the chicken. Let her rest for a few minutes and then drizzeled a bit more of the sauce. So tender and juicy, herby, smokey, a bit spicey from the crusehd red pepper, a hint of sweetness from the red wine vinegar and honey, oh my!
Pics to follow.