A boned chicken is relatively thin
and, as Vipros said, the best thing to do would be to foil wrap it, oven roast it for a couple of hours at about 160ish, then , when the inside is pretty well cooked, stick it on your BBQ (after basting the mother fucker with some Paul Newmans Sticky BBQ marinade) for another half and hour so the bacon goes all crispy.

You would need to fill teh inside with a mixture of sausage meat and crispy bacon. This should also be mixed with BBQ seasoning.

Actually, there is no reason why you shouldn't fry the sausage meat slightly, not crispy, but just cooked, before stuffing the chicken with it.
(Bazongaloid, Wed 2 Dec 2009, 15:56, 1 reply, 16 years ago)

The chicken would stay very juicy
due to the fatty meat inside and the fatty bacon outside, and once the bacon is crisped up the lovely juxtaposition of crispy bacon and succulently juicy chicken and spicy sausage meat would give me a mouth orgasm.
(Bazongaloid, Wed 2 Dec 2009, 15:57, Reply)