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1
Wash chicken and pat dry.
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2
Remove neck, liver and heart and pull out excess fat.
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3
With poultry shears, cut along each side of backbone and remove.
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4
Pull bird open and turn skin side up on counter.
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5
Press chicken, using a heavy frying pan if necessary, to flatten its rib cage.
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6
Mix all other ingredients in a glass or possibly ceramic dish large sufficient to hold chicken.
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7
Place chicken in marinade, turning to coat completely.
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8
Cover dish with plastic wrap and chill at least 2 hrs or possibly up to 1 day.
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9
Preheat grill to medium warm (when you can hold your hand 5 inches above grill for 5 to 6 seconds).
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10
With a wadded paper towel, oil grate liberally.
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11
Place chicken, skin-side down, on grill.
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12
On top of the chicken, place a heavy cookie sheet or possibly roasting pan, weighted with 3 or possibly 4 bricks.
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13
Cover grill and cook about 20 min, till skin is well-browned.
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14
Remove pan, turn chicken over and grill, covered, about 10 min more without weights.
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15
Use an instant-read thermometer to measure internal temperature of bird at thickest part of thigh.
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16
It should read at least 165 degrees.
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17
Remove chicken from grill, cover with foil and let rest 5 min before carving and serving.
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18
This recipe yields 4 servings.
