I tried this out over the weekend just to make sure it would work on an entire chicken (I had done a similar recipe with chicken thighs in a slow cooker), and it turned out great!
What you need:
1 whole kosher chicken
1 cup orange marmalade
1/4 cup spicy brown mustard
1tsp red pepper flakes
1 brick wrapped in heavy duty aluminium foil
The hardest part of this recipe is butchering your chicken. After removing any included giblets, etc., sit the bird up on its behind and begin running a very good knife from the top down one side of the back bone. If your knife gets stuck, you might have to wiggle it a little to break through any cartilage. Repeat down the other side of the back bone so that you can remove it. Slice about 1/8″ into the top of the breast plate and flatten the chicken out. The sternum (I guess that’s what it’s called in a chicken…just think of where it would be on yourself) should be removed to make it flatten evenly.
Next, in a bowl whisk together the orange marmalade, spicy brown mustard, and red pepper flakes. Pour this marinade over the chicken and preferably, let it sit for at least 4 hours.
When you’re ready to grill, put the chicken with the inside facing down on the grill first. Place your wrapped brick on top (over the thighs mostly) to help it cook evenly. Cook for about 15 minutes, remove brick, flip, place brick back on bird, and cook for another 15 minutes. The juices should run clear at that point and you have a delicious grilled chicken. The meat comes out tender and flavorful and the skin gets charred and spicy.