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1
Combine the marinade ingredients in a glass measuring cup(everything except the chicken).
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2
Pulse with an immersion blender a few times until somewhat smooth.
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3
Place the chicken, breast side down, on a cutting board.
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4
Using sturdy kitchen shears or a very sharp knife, cut from the neck to the tail end, along both sides of the backbone, to remove it.
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5
Take special care if you are using a knife; youll be cutting through small bones and will have to use some force.
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6
Once the backbone is out, youll be able to see the interior of the chicken.
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7
Make a small slit in the cartilage at the bottom end of the breastbone.
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8
Then, placing both hands on the rib cage, crack the chicken open like a book.
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9
Run your fingers along either side of the cartilage in between the breasts to loosen it from the flesh.
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10
Grab the bone and pull up on it to remove it along with the attached cartilage.
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11
The chicken should now lay flat.
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12
Place the chicken inside a 13 X 9 shallow baking pan and carefully rub marinade under the skin and then turn to coat it evenly all over with the marinade.
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13
Refrigerate for about 2 hours.
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14
Prepare the grill for direct cooking over medium-low heat.
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15
Brush the cooking grates clean.
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16
Place the chicken, bone side down, over direct medium-low heat and put your cast-iron skillet, or weight a sheet pan down with 2 foil-wrapped bricks, directly on top.
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17
Close the lid and cook for 20 to 30 minutes.
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18
This WILL smoke alot -- don't panic.
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19
Remove the skillet, turn the chicken over, replace the weight, close the lid, and cook until the juices run clear and an instant-read thermometer inserted into the thigh (not touching the bone) registers 170F, 20 to 30 minutes.
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20
Remove from the grill and let rest for 3 to 5 minutes.
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21
Serve warm.
