Peel the garlic cloves (leaving them whole) and after loosening the
skin of the birds insert them under the skin, using as many as you
like, but at least 6-7 cloves for each bird. I use a Weber kettle,
and build an indirect pile against one side of the grill, meanwhile
have several chunks of hickory soaking in water. When the coals are
ready, put the hickory chips on. You can brush the chicken with soy
sauce if you like, but it is not necessary. Put the birds on the opposite
side from the coals, adjust the vents and go about your business.
Usually takes about 2 hours to cook them. If you make and eat this
chicken, I think you will be happy to add it to your repertoire.
