Ingredients

• 3 tbsp butter, softened
• 2 tbsp chopped fresh cilantro
• 1 tsp finely grated orange peel
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp chilli powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 lbs of whole roasting Chicken

Directions

1. Combine first 8 ingredients into a small bowl.
2. Place chicken, backbone up, on cutting board.  Cut down both sides of backbone, using kitchen shears or knife, to remove.  Turn chicken over.  Press chicken out flat.  Carefully loosen skin, but do not remove.  Stuff butter mixture between meat and skin, spreading mixture as evenly as possible.
3. Preheat gas barbecue to medium.  Turn off centre or left burner.  Place chicken breast down, on greased grill over drip pan on unlit side.  Close lid.  Cook for 35 minutes.  Carefully turn chicken over.  Cook for about 45 minutes until meat thermometer inserted in thigh reads 180 degrees Fahrenheit or 82 degrees Celsius.  Remove chicken from heat.  Cover with foil.  Let stand for 15 minutes.  Cut into serving side portions.  Serves 4 to 6.