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!