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1
Lay the chicken on a flat surface with the breast facing down and split it open along the entire backbone.
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2
Crack the breastbone from the inside.
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3
Spread the chicken as flat as you can with your hands.
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4
Turn it over so the breast faces you.
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5
Cut the wings and legs where they join the body, but without detaching them, just enough to spread them flat.
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6
Turn the chicken over again, with the inside of the carcass facing you, and pound it as flat as possible using a cleaver or large meat flattener.
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7
It should have something of a butterfly shape.
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8
Put the chicken in a deep dish.
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9
Pour the lemon juice over the chicken, then add the peppercorns and the olive oil.
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10
Cover the dish and let it marinate for at least 2 hours.
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11
Uncover and baste from time to time.
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12
When the fire is ready, sprinkle the chicken with salt and place on the grill (which should be about five inches above the charcoal), skin side toward the fire.
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13
Broil until the skin has turned light brown, then turn it over on the other side, basting with marinade liquid from time to time.
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14
Turn it over after about 10 minutes and cook briefly once again on each side, until the thigh is tender at the pricking of a fork.
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15
(All together it should take about 35 minutes.)
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16
If the marinating liquid should run out before the chicken is done, baste with a teaspoonful of olive oil from time to time.
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17
Season with a pinch of crushed pepper before serving.
