If you have your food shopping act together life is so much easier meaning–if the fridge is full, get up in the morning, throw the meat in a marinade and forget about dinner until its time to cook. This am–put 2 3lb chix (backbones removed by cutting up both sides of it with kitchen shears) into marinade, each in their own ziploc with the juice and zest of of 2 lemons, several fresh thyme stems or tarragon or rosemary, lots of cracked black pepper and EVOO. Refrigerate for the day. Prepare the grill for indirect heat (coals or heat source on one side–chix will cook on the other side). First, generously salt and pepper the birds. Put on the grill skin side up. Cover (open vents) and cook 20-25 minutes. Don’t have to turn for the next 20-30 minutes but you can–and get it a little closer to the coals at the end to crisp up but not burn. Total cook time about an hour. Or–cook the whole thing in the oven at 400 degrees, skin side up 40-50 minutes. Either way -let the meat rest a few minutes before taking a sharp cleaver and hacking the whole thing into a pile of grabable pieces.