3 lb Chickens
1 Lemon
1/4 c Fresh taragon; minced
1/4 c Fresh parsley; minced
1/2 c Olive oil
Salt and pepper Fruitwood chips, soaked in water.
Cut chickens into quarters. Chop off backbones and flatten breasts
with a smart blow from the flat of a cleaver or by pressing with
the palm of your hand. Remove last joint from wings (wingtips). Cut
several slits in the chicken legs.
Squeeze juice from the lemon. Mince the parsley and tarragon
together. Mix together the lemon juice, olive oil and the tarragon
and parsley. Rub the mixture into the chicken. Cover and marinate.
Recipe can be prepared to this point several hours ahead.
Start the fire in the grill. Season the chicken pieces with salt
and pepper. Put the dark meat chicken pieces on the grill about 6"
from the coals and cook, turning with tongs every 5 minutes, about
25 minutes in all. After cooking dark meat for about 12 minutes,
throw the soaked fruitwood chips onto the coals; add the chicken
breast pieces, cover the grill, and let the smoke permeate the meat
for at least 5 minutes. Remove the grill cover and continue cooking
until the meat tests done, about 7 minutes more. There is no need
to baste since the chicken skin has enough fat to self baste.
