Chicken on the grill.

Steve showed me this cutting out the backbone/splitting the bird technique and cooking it on the grill Friday night and yesterday I tried it out. I think I finally made a really good, really tender, really flavorful chicken. All I did was split it, rub olive oil on it, and sprinkle it generously with salt, pepper and oregano. Also of course, turmeric, the wonder spice. Cooked it skin side down over direct flame for about 5 minutes, then on indirect rotating it twice for about an hour. When I brought it in I covered it with tin foil and let it sit for about 10 minutes before cutting it up.

I ate it with my fingers.

Not the whole thing.