| 1 | Salt and pepper fruitwood chips, soaked in water cut chickens into quarters. |
| 2 | Chop off backbones and flatten breasts with a smart blow from the flat of a cleaver or by pressing with the palm of your hand. |
| 3 | Remove last joint from wings (wingtips). |
| 4 | Cut several slits in the chicken legs. |
| 5 | Squeeze juice from the lemon. |
| 6 | Mince the parsley and tarragon together. |
| 7 | Mix together the lemon juice, olive oil and the tarragon and parsley. |
| 8 | Rub the mixture into the chicken. |
| 9 | Cover and marinate. |
| 10 | Recipe can be prepared to this point several hours ahead. |
| 11 | Start the fire in the grill. |
| 12 | Season the chicken pieces with salt and pepper. |
| 13 | Put the dark meat chicken pieces on the grill about 6 inches from the coals and cook, turning with tongs every 5 minutes, about 25 minutes in all. |
| 14 | After cooking dark meat for about 12 minutes, throw the soaked fruitwood chips onto the coals; add the chicken breast pieces, cover the grill, and let the smoke permeate the meat for at least 5 minutes. |
| 15 | Remove the grill cover and continue cooking until the meat tests done, about 7 minutes more. |
| 16 | There is no need to baste since the chicken skin has enough fat to self baste. |
| 17 | Yield: 4 servings. |
| 18 | [ the best of cooks magazine; 1987 ] |
