Grilled herb chicken

3 to 3 1/2 pounds whole broiler-fryer chicken
2 tablespoons butter or margarine, melted
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crumbled
1 teaspoon chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
Total: 2 hr 40 min
Prep: 10 min
Grill: 2 hr 15 min
Stand: 15 min

1.Place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill.
2.Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Mix butter, thyme, rosemary and marjoram. Brush half of the herb mixture over chicken. Insert barbecue meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
3.Cover and grill chicken, breast side up, over drip pan and 4 inches from low heat 1 hour 45 minutes to 2 hours 15 minutes, turning every 20 minutes and brushing with herb mixture, until thermometer reads 180?F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving. Discard any remaining herb mixture.
Calories 250 (Calories from Fat 145); Fat 16g (Saturated 6g); Cholesterol 95mg; Sodium 100mg; Potassium 220mg; Carbohydrate 0g (Dietary Fiber 0g); Protein 27g