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1
The day before cooking, if possible, remove the backbone from (or ask your butcher to do this): 1 chicken (about 3 1/2 to 4 pounds).
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2
Use a pair of poultry shears or a knife to cut through the thigh joint and rib bones along either side of the backbone.
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3
Turn the chicken breast side up and flatten the bird by pressing down on the breastbone with the palm of your hand, pushing until you hear the bone snap.
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4
Brush the bird lightly with: Olive oil.
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5
Season all over with: Salt, Fresh-ground black pepper.
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6
Cover and refrigerate.
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7
Remove the chicken from the refrigerator an hour before you are ready to grill.
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8
Prepare a bed of coals and let them burn down until medium-hot (the coals should be covered with white ash).
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9
Clean the grate and set it 5 or 6 inches above the coals to heat.
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10
Place the bird on the hot grill, bone side down, and cook until browned, about 10 to 15 minutes.
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11
Turn and cook until the skin is brown and crispy, about 10 to 15 minutes.
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12
Turn again and continue cooking, turning every 5 minutes until done.
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13
Depending on the fire this will take from 30 to 40 minutes total.
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14
Check at the thigh bone to gauge the doneness.
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15
Keep an eye out for flare-ups and overbrowning.
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16
Move the chicken to a cooler place on the grill if it is cooking too quickly, or turn it more frequently from the start.
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17
Remove from the grill when done and let rest for 10 minutes before cutting and serving.
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18
Marinate the chicken with chopped fresh herbs, grated lemon zest, and crushed coriander seeds in addition to salt and pepper.
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19
When using a sauce, brush it on the chicken 10 minutes before it is done.
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20
If it is put on earlier, the sauce will burn.
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21
Cook smaller pieces of chicken in the same manner; they will take less time to cook.
