1- 3 lb chicken-halved, 3 cloves garlic-crushed, 3-5 tablespoons butter, juice of one lemon (at least 2 tablespoons), Lawry’s Seasoned Salt (or your favorite), freshly cracked black pepper
To make the basting sauce, melt the butter and stir in the lemon juice and crushed garlic reserve.
Season both sides of each chicken half with salt and pepper. Place the chicken away from the coals. You’ll find that if you put the bone side down on fowl, the bones act as a duct that circulates the heat around the meat. Close the lid and let it go 45 minutes that way. The chickens will brown on the bottom but not too much on top. After that, turn the chickens and move them directly over the coals, skin side down. Cook them 10-15 minutes for a crisp skin, basting frequently.