Pollo alla Griglia

Just 4 u

1 whole chicken
1 tablespoon coarse sea salt (Kosher salt will work fine)
3−4 leaves of fresh sage
2 cloves garlic
A 10−inch sprig of rosemary
Pepper to taste (go easy)

A quarter cup of olive oil
Split the chicken up the breastbone, squash it flat, and fold the wings up
behind its back.

Strip the leaves from 6 inches of the sprig of rosemary (reserve the rest to
serve as a brush) and mince them with the sage, salt and garlic. Once the
mixture is reduced to a paste, add a little bit of ground pepper to it, stir
half the oil into it, and rub it into the chicken. Let the chicken marinate
for an hour or so. In the mean time, build a hot fire in your barbecue.

Place the chicken on a rack about 6 inches above the coals and grill it,
turning it often and basting it with the remaining olive oil. Don't be
surprised if the grease from the bird catches fire −− merely lift it out of
the way until the flames subside. The chicken will take an hour or slightly
more to cook; it will be done when the meat begins to pull up along the
drumsticks and the juices run clear if you insert a skewer into the hip
joint.