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To Make Tuscan Rosemary Rub: Combine all of the ingredients.
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Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 2 weeks.
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Reserve 2 tablespoons for this recipe.
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To Make Peking Crackle: Combine all of the ingredients.
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Serve at room temperature.
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Refrigerate in a tightly closed container for up to 1 month.
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Bring back to room temperature before serving.
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This makes about 1/2 cup; reserve for this recipe.
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To Grill the Chicken: Heat the grill.
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For a gas grill: Use Indirect heat, medium (325 degrees to 350 degrees F).
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If using a 3-burner grill--middle burner off or 2-burner grill--1 side off.
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For a charcoal grill: Indirect heat, medium ash and split the charcoal bed (about 2 dozen coals per side & have ready about 20 replacement coals) with a heavy-duty drip pan set between banks of charcoal.
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TO PREPARE THE CHICKEN:.
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Mix 1 tablespoon of the rub with the butter by mashing them with a fork on a clean work surface until well blended.
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Separate the skin from the breast and legs of the chicken and gently but firmly insert your index finger under the skin at the neck end of the chicken.
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Move it around, separating the skin from the meat underneath.
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Gradually ease your whole hand under the skin, loosening the skin from the breast, legs, and drumsticks.
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Spoon the herb butter under the skin and push it evenly over the breast and legs of the chicken by rubbing the skin to spread the butter.
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Spoon the remaining 1 tablespoon rub into the interior of the chicken and rub it over the walls of the internal cavity.
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Tie the legs of the chicken together with kitchen twine.
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Brush the grill grate and coat it with oil.
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Put the chicken on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the breast registers about 170F, about 1 hour and 20 minutes.
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Baste with half the glaze during the last 20 minutes of cooking.
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(See note below.)
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If your grill has a temperature gauge, it should stay at around 350F If you are using charcoal, you will probably have to replenish the coals after the first hour.
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Meanwhile, cut the pears in half lengthwise, remove the core with a melon baller and coat the pear halves with the oil.
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During the last 10 minutes of cooking, put the pears directly over the heat, and cook until browned and tender, brushing with the remaining glaze and turning once.
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Remove the chicken and pears to a large serving platter, lifting the chicken with tongs and using a spatula for support.
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Let rest for 8 to 10 minutes; carve and serve.
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NOTE REGARDING THE PEKING CRACKLE: This salty, sweet and savory glaze is delicious on any poultry.
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It is best used with indirect grilling.
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If used directly over a flame, watch its progress very carefully.
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It can reduce to a blackened sheen in a few untended seconds.
