I used a whole chicken and "butterflied" it and cooked it according to Alton Brown's instructions. But you could use chicken parts too. The key is to broil it about 8" from the flame.

The rub I used was this:

* 2 teaspoons dried oregano
* 1-1/2 teaspoons onion powder
* 1-1/2 teaspoons garlic powder
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 1 teaspoon dried parsley flakes
* 1 teaspoon of dried rosemary.

I put the rosemary in a coffee grinder to get it nice and finely ground.

I rubbed down the chicken with olive oil and put the rub everywhere.

It combines nicely with the fat from the bird and makes a good sauce to dip the chicken in!

Here's the instructions from the good eats episode on butterflying and broiling the chicken.

http://www.goodeatsfanpage.com/Seas...nTranscript.htm

I didn't use the vegetable roasting rack and let it cook in its juices. I just flopped it back over to breast side up and let the skin crisp up again.

It takes about 30 minutes to broil a whole butterflied chicken. YUM!

That rub sounds like one that would work really well on lamb as well.

It would! I've used a similar one on pork and it was delish.

"I put the rosemary in a coffee grinder to get it nice and finely ground. "

If you check some of the bulk spice stores, you can occasionally get powdered rosemarry. I have some I've had around for a couple years, so I prob should get fresh, but I love using it over the prickly regular rosemary. Plus from bulk stores you can get a very small amount to be sure you use it while still fresh.