Roasted Garlic Herb BBQ Chicken au 'Jean at the Reservoir'

Ever fight the unavoidable flare-up while grilling chicken? My father had this 'Father Knows Best' thing about aluminum foil for grilling chicken without all those flames, which left the chicken deliciously moist and juicy, but still with that distinctive grilled surface finish and taste. His weapons were a wood or charcoal grill, aluminum foil, salt and pepper; that's it. Here I take a certain license on his grilling method for delicious summer afternoon chicken, by adding garlic, fresh herbs and red pepper to his preparation. I am sure he would approve.
1 roasting chicken, cut up into individual serving pieces
6 cloves garlic, peeled and thinly sliced
palmful of fresh herbs such as oregano, tarragon and mint
Dash red pepper flakes

Salt, pepper and lightly spray the chicken with canola oil. Grill for 15 minutes, turning 2-3 times over a medium flame to brown and crisp up the surface quite well. Place each piece of chicken on a large piece of aluminum foil and sprinkle each piece with garlic, herbs and red pepper flakes. Salt and pepper to taste. Wrap chicken very well with foil and place on grill. Grill for about 30 minutes turning at least 3 times. Unwrap chicken and serve.