Remove giblets from the cavity of the chicken; discard or set aside for another use. Rinse chicken and pat completely dry (dry!) inside and out with paper towels. Stir together the remaining ingredients. Loosen the skin over the breast and rub a pinch or two of the seasoning over each breast below the skin - be careful not to tear the skin. Season the inside of the cavity and then use the remaining seasoning to completely season the bird top and bottom.
The chicken is ready to cook at this point. However, for deeper seasoning through dry brining, place the chicken on a plate and loosely cover with plastic wrap for 1 to 3 days. Remove chicken from fridge an hour before cooking and pat dry with paper towels.
Preheat grill for indirect cooking with high heat (400ºF+). Place chicken in a cast iron skillet just large enough to hold the bird or set in a small roasting pan. Place pan on grill away from the heat source. Close cover and cook until the internal temperature of reaches 160°F; from about 1 to 1¼ hours depending on the actual heat of your grill and the size of the bird. If the heat source is only on one side, rotate pan very 30 minutes for even cooking. NOTE: if you find that your grill isn't maintaining a temperature over 400°F, turn on the flame under the skillet to it's lowest setting.
Remove from grill and baste with pan juices. Let sit for 10 minutes before removing from the pan and carving; basting with pan juices every once in awhile.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/roasted-chicken-love-letter-pollo-con-oregano/