Combine all of the ingredients except the chicken in a blender and blend until smooth.

Clean the chicken and pat the chicken dry with paper towels; place the chicken in a bowl.

Using your fingers pull the skin from the flesh over the breasts and legs, do not tear the skin as you want the marinade to stay inside the bird.

Take most of the marinade and spread evenly underneath the skin, and spread the remaining marinade over the skin.

Marinate the chicken in the refrigerator at least 6 hours or overnight.

Set the Big Green Egg up for indirect cooking. Heat to 425°.

Place drip pan under the chicken and on top of the plate setter.

Put the chicken on the rack and roast for 1 to 1.5 hours or until the bird measures 165° with a Thermapen in the breast meat.

Carve the chicken and serve with green sauce.