Arabian Nights Grilled Herbed Chicken

Description
This recipe yields 4 servings.
 * Wine recommendation: a full-bodied zinfandel with plum, cherry, and black pepper notes makes a great match for the fennel in the moist chicken.
 * Beer recommendation: a traditional marzen beer will have the light body and spicy profile to match this refreshingly herbaceous chicken.

Ingredients

 * ½ cup finely-chopped flat leaf parsley
 * ½ cup finely-chopped fresh fennel tops (or 2 tsp dried fennel seed)
 * ½ cup finely-chopped green onions
 * 1 carton non-fat plain yoghurt - (8 oz)
 * salt to taste
 * freshly-ground black pepper to taste
 * 1 chicken - (about 3 lbs) butterflied
 * 1 tsp olive oil

Directions

 * 1) Combine parsley, fennel, onions, yogurt, in a glass bowl.
 * 2) Season with salt and pepper to taste.
 * 3) Cover and chill until ready to use.
 * 4) Remove excess fat from chicken.
 * 5) Rinse and pat dry.
 * 6) To butterfly chicken, use poultry shears or a sharp knife to split the bird lengthwise along one side of the backbone.
 * 7) With the breast side up, pull the body open, pressing down firmly on the breast until the rib bones crack and the bird lays reasonably flat.
 * 8) Place fingers between the skin and meat of the chicken to separate and make space for the herb mixture.
 * 9) Place herb mixture under chicken skin, pushing it in gently under skin until all parts of meat are covered.
 * 10) Massage the chicken to evenly distribute herb mixture under the skin.
 * 11) Let sit at least 30 minutes or overnight in the refrigerator.
 * 12) Brush chicken skin lightly with oil; season with salt and pepper to taste.
 * 13) Place breast side up in center of cooking grate and grill for 45 to 55 minutes or until the juices run clear and the skin is crisp.
 * 14) It is not necessary to turn chicken.