Grilled Split Chicken with Rosemary and Garlic

Using just five ingredients and a grill, you can easily prepare a delicious recipe for cooking chicken. The secret is to marinate the chicken in a buttermilk-herb mixture overnight.
Remove and discard the giblets and neck from the chicken. Rinse the chicken with cold water; drain. Trim off excess fat. Place the chicken breast side down on a cutting surface. Cut the chicken lengthwise in half along the spine, cutting the other side, but not through. Turn the chicken upside down. Starting at the neck, remove the skin from the breast and shins by inserting your fingers, gently pressing between the skin and the meat. Place the chicken breast side up in a large, shallow dish. Combine the buttermilk and other ingredients, except cooking spray; pour over the chicken under the skin and over the surface. Make a 1-inch-thick incision at the bottom of each breast half. Insert the tip of each lower leg into each incision. Cover and marinate in the refrigerator for 24 hours.To prepare the chicken for indirect grilling, preheat the grill to medium heat using both burners. After preheating, turn off the left burner (leave the right one on). Place the briquettes on a baking sheet made of aluminum foil on the left side. Pour 2 cups of water into a saucepan. Brush the grill rack with cooking spray; place on the grill. Place the chicken, skin side down, on the grill rack that covers the left hotplate. Cover and grill for 1 1/2 hours or until the meat thermometer reads 180 °, turning it halfway during cooking. Before serving, peel off the skin.