Thoroughly wash chicken, pull off excess skin. Pat dry with paper towel. Keep dry until placing on cured and ready fire.
Make up dry rub, or apply your favorite, Bob Syke's (mix 1 cup seasoning salt, 1 tbsp. garlic powder, and 1 tbsp. ground black pepper in a bowl and blend). Sprinkle dry rub on both sides of chicken and place in refridgerator for at least 20 minutes.
Prepare grill for direct fire cooking. When using charcoal, wait until coals are white hot, and spread them evenly. Place grate on grill to heat. Spray with cooking spray approved for grilling to keep from sticking. Place chicken halves bone-side down on grill to begin cooking process. Turn as often as necessary to prevent burning. Cooking time may be as much as an hour depending on heat. Chicken is done with when leg is easily moved at joints.
Suggestions: Use probe thermometer to check for doneness. The chicken will be 160 degrees at thickest point.
May also baste chicken the last 10-15 minutes of cooking, turning constantly, to not burn and turn black.