These birds were designed for the grill. When they are split down their backs and butterflied they open up plenty of surface area for marinades and seasonings to stick to. Our marinade consisted of miso, honey, low sodium soy sauce (because of the miso not our fear of salt), rice vinegar and rosemary from our weed patch. It took just a few hours for the marinade to blend with the birds. Then, a hot grill and some careful turning produced a caramelized and occasionally charred exterior with a moist and juicy interior. When we pulled the birds from the grill we let them rest for five minutes. The juices which exuded from the resting birds were a perfect dipping sauce as we finger carved the birds. (What is finger carving? It's when you just start ripping into the ingredient at hand tearing and eating like a hungry savage.) The only change I would make would be to make a little extra marinade and keep it aside, uncontaminated, to pour on the birds when they came off the grill. That and perhaps a hefty handful of sliced green onions folded in would add to the enjoyment.
Happy Memorial Day and Make Sure to Get Your Grill On!!!!