Chef Bob's Grilled Amish Chicken
3 tablespoons olive oil
Liberally salt chicken inside and out with kosher salt. Allow to sit for one hour in a clean sink. Rinse bird under cold water. Pat dry. Loosen skin by running your fingers under skin. Place herbs under skin and in cavity. Rub olive oil all over skin. Sprinkle kosher salt over skin. Cut chicken into 8 pieces. Grill over charcoal or on a gas grill. Cook until internal temperature of 170 degrees.