Start by getting your grill up to heat. You're going to want a good medium indirect heat (aim for around 425°). On a charcoal grill, make sure you can move all your coals over to one side of the grill. On our gas grill, I set the front burner at high, the middle burner at low, and leave the back burner off (and put the chicken over the back burner).

While the grill is heating up, make the paste you'll rub on the chicken: coarsely chop the rosemary and garlic (doesn't need to be perfect). Combine rosemary, garlic, and salt in a mortar and mash until it's a mush (if you don't have a mortar and pestle, you can mash them with the side of a butcher knife). Once the garlic is smooth and the rosemary is bruised and softened, add the olive oil and mix thoroughly. At this point, it doesn't hurt to let the mixture sit for a while if you like -- it will make the flavors mix more. Just be sure to stir before using it so it's well mixed before using.

Take the chicken and rub the paste all over it. Be sure to rub some of the paste on the interior of the chicken and also get some under the skin of it. The trick is to make sure that all the skin has the oil on it -- the oil is what's going to make sure the skin browns. Fill the roaster cup (or beer can) with the white wine. Put the chicken on the roaster. Take any bits of the paste that fell off and put them back on the chicken.

Arrange the chicken on the grill -- you want it to not have any direct heat beneath it. Close the grill and roast the chicken, checking the grill heat periodically to make sure the heat stays at around 425°. Start checking the chicken for doneness at around 40 minutes - it shouldn't take less than that, but may take longer depending on your grill setup. The chicken should be a golden, crispy color all over (including around the legs).

When done, remove from the grill and cut into pieces for serving. Serve with an arugula or bean salad.

Photo by mccun934