SWEET ORANGE BARBECUED BUTTERFLIED CHICKEN

Serves 6

2 large shallots, minced
2 large garlic cloves, minced
2 tablespoons minced fresh rosemary leaves
1 whole organic free-range chicken, butterflied, 3-1/2 to 4 pounds
1/2 cup freshly squeezed orange juice
1/4 cup orange marmalade
3 tablespoons Sherry vinegar
2 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper

In a small bowl, stir together the shallots, garlic, and rosemary.
Starting at the neck side of the butterflied chicken, carefully and gently insert your fingers between the skin and meat to loosen the skin over the breast and thighs. Evenly distribute about 2 tablespoons of the shallot mixture underneath the skin.

In a large sealable food storage bag or in a glass baking dish large enough to hold the flattened chicken, combine the remaining shallot mixture with the orange juice, marmalade, vinegar, and oil to make a marinade. Add the chicken to the bag or dish, turning to coat it evenly. Securely seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 8 hours, turning the chicken occasionally.

Prepare a fire in an outdoor grill for indirect-heat cooking, with the heat source either underneath just one side of the cooking grid or forming a circle around an area large enough to hold the flattened chicken. When the fire has reached moderate heat, hot enough for you to be able to safely hold your hand above the coals for just 3 seconds, carefully place a pan under the area where the chicken will rest on the cooking grid.

Remove the chicken from the marinade, reserving the marinade. Place the chicken skin-up on the cooking grid directly over the drip pan. Brush the skin with some of the reserved marinade. Cover the grill and cook for 40 minutes, checking every 10 minutes or so to make sure that the chicken isn't burning. Then, using long-handled tongs, turn the chicken over, skin down, over the drip pan. Brush with more marinade and discard the remainder. Cover again and grill until the chicken is done, 20 to 30 minutes longer; its juices should run clear when the thickest part of the thigh is pierced with a metal skewer, or an instant-read thermometer should register 170 degrees F when inserted into the thickest part of the thigh not touching bone.

Transfer the chicken to a cutting board. With a large, sharp knife, cut it into 6 pieces.