Barbecue Chicken

Remove any packed giblets in the chicken body cavity. Remove and discard fat deposits just inside the body and neck cavities. Rinse the chicken inside and out under cold running water, drain and pat dry with paper towels. Cut the chicken completely in half lengthwise. Set aside.

For the Spice Rub:

In a small bowl, combine all of the rub ingredients and stir to mix. Sprinkle the rub on both sides of the chicken. Arrange the chicken in a baking dish, cover and refrigerate for 1 to 4 hours to allow the spices to penetrate.

When ready to cook. Heat the grill for direct grilling. Preheat to medium. Lightly brush the grill grate with oil. Arrange the chicken halves on the hot grate. Grill, skin side down, directly over medium heat, until grill marks form and the skin starts to turn color. If flare-ups occur move the chicken away from the flames to keep them from burning.

Grill for 10 to 12 minutes, the skin should be golden brown and crisp. Turn the halves over and grill the bone side of the chicken for another 10 to 12 minutes, or until the chicken is cooked through. Reposition the halves occasionally so they cook evenly. For extra flavor, lay fresh rosemary sprigs over the chicken for the last 5 or 10 minutes.