I can't remember who posted awhile back about Jaques Pepin's method of deboning a whole chicken, but I gave it a go tonight. Here is a link to his youtube video:
I ended up seasoning mine with Greek Seasoning, and then stuffing it with Prosciutto, Kalamata Olives, Artichokes, Capers and Feta Cheese.
Didn't want to waste the "chicken lollipops," so we had a nice little appetizer while we waited on the rest of the chicken to finish. My wife made an amazing homemade Greek Dressing as well, so I dipped the "lollipops" in that. Ahhhmazing!
Also drizzled on some of the dressing to complete the rest of the chicken.
Cross Section of the White Meat:
And a Cross Section of the Dark Meat:
Definitely one of the best things I've ever grilled up!