Chicken

• 4 garlic cloves, pressed in a garlic press or minced and mashed to a paste
• 2 tablespoons finely chopped thyme
• 4 teaspoons salt
• 4 teaspoons red pepper flakes
• 2 (3½ - to 4-pound) chickens, butterflied (see note)
• 2 cups wood chips or chunks (preferably hickory), soaked for 30 minutes in cold water to cover, then drained

Berry Sauce

• 1½ cups blackberries
• 1½ cups raspberries
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped basil   
• 1½ tablespoons balsamic vinegar
• 1½ teaspoons sugar

Combine garlic, thyme, salt and red pepper flakes in a bowl. Mash mixture together with a fork. Starting at neck end of chickens, slide fingers under skin of breasts and upper part of legs, loosening skin. Spread herb mixture under skin on breasts and upper leg meat.

If using a charcoal grill, prepare grill for direct-heat cooking over medium-hot charcoal. When coals are ready to cook (ashed over), spread wood chips over coals.

If using a gas grill, place wood chips in a small aluminum pan and heat grill to high; when smoke appears, reduce heat to medium-high.

Oil grill. Place chickens skin-side down on grill and cover with lid. Cook, turning once halfway through, until cooked through, about 1 hour. 

Meanwhile, Make Berry Sauce: In a bowl, mash blackberries and raspberries with a fork until smooth and well combined. Add parsley, basil, vinegar and sugar; stir well. Let marinate at room temperature, for at least 30 minutes. Serve chicken with sauce.

Note: To butterfly chicken, use kitchen shears to cut out backbone. Then, using a paring knife, make a cut into the top and center of breast bone; remove breast bone. For an online demonstration, visit  virtualweberbullet.com/butterflychicken.html. You can also ask your butcher to butterfly the chicken for you.