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1
Using a cleaver or heavy knife, cut down one side of the backbone to cut the chicken in half.
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2
Cut down the other side and discard the backbone.
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3
Place the chicken on a work surface, skin side up.
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4
Press hard on the breastbone with the heel of your hand to flatten the chicken.
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5
In a small bowl, whisk together the wine, oil, lemon juice, garlic, oregano, red pepper flakes, and salt.
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6
Place the chicken and marinade in a zippered plastic bag.
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7
Close the bag and refrigerate for at least 1 hour, and up to 2 hours.
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8
Build a charcoal fire in one side of an outdoor grill and let burn until covered with white ash.
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9
Place a large disposable aluminum foil pan on the empty side of the grill and fill halfway with water.
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10
In a gas grill, preheat on High.
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11
Turn one burner off, and keep the other burner (s) on High.
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12
Place the foil pan on the Off burner, and fill halfway with water.
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13
Remove the chicken from the marinade.
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14
Lightly oil the cooking grate.
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15
Place, skin-side down, over the pan.
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16
Weight the chicken with an aluminum foilwrapped brick.
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17
Cover and cook for 25 minutes.
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18
Remove the brick and turn the chicken.
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19
Cover and continue cooking (without the brick) until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
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20
Using a cleaver or heavy knife, chop the chicken into quarters, and serve hot.
