Killer Midweek Mediterranean Chicken

As much as I love a long weekend cook, more often than not a quick midweek cook is in order.  This was something I had on the table 90 minutes after arriving at the food store...

I bought a precut whole chicken (shaving minutes here, needed to get dinner on the table).
Came home, lit the egg, fed the dog, back to the chicken...
I tossed the chicken in a thick marinade of
- olive oil
- garlic
- juice of one lemon
- splash of beer, to add volume as needed
- tsp of corn starch
- heavy shake of Greek seasoning (Dizzy's Mediterraneanish)
- sea salt
- fresh ground black pepper

I worked that under the skin a bit, and let that sit covered until the egg was ready to go.

I was going to set the egg up for raised direct, but I had some leftover fat flaming up so I went with raised indirect and it ended up being perfect.  Cooked at dome temp for 375-400 for no more than 40 minutes.  When I checked temps I had exceeded 165 in the meat, but the chicken was still very moist.
(Thermopen battery was dead so I had a 5 minute scramble around the house looking for two CR2032 batteries and trying to get the old ones out of the damn thing!)  

Flipped 2/3 of the way through the cook and was pleased to find brown skin and some great smelling chicken.

Everybody loved it and I just made chicken salad out of the leftovers.  Skin was crisp and the flavor got right into the meat.

I had mine with a little hot sauce, but SWMBO'd demanded some dill yogurt sauce the next time I make it.  It really had a nice flavor.  

Chicken after the first flip. (it was a lot browner than this flashlight pic shows)

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On the table with a bit of cilantro.