1
["Combine the marinade ingredients in a large platter with raised edges, big enough to hold the butterfiled chicken in a flat position.", "", "Lay the chicken in the platter skin side up, then turn over skin side down, distributing the marinade with your hands or a spoon over the exposed side.", "", "Cover platter with plastic wrap and refirgerate a few hours until ready to grill.", "", "Preheat gas grill to medium heat - about 350-375. Cover a 12"" heavy skillet (cast iron is best) with aluminum foil and place four bricks inside. This will provide enough heavy even weight to produce perfectly cooked chicken with a crispy skin. ( I use one large sheet of heavy-duty foil to wrap around the base, up the sides, and the handle, then another square sheet to cover the inside.)", "", "Sprinkle skin side with more sea salt & pepper and grill skin side down, weighted down with the brick-laden pan, for about 15 minutes. Turn over and grill another 15-20 minutes with the weighted pan. Remove to a clean platter and allow to rest just a few minutes as juices retreat back into the flesh.", "", "Cut into portions with poultry shears. I like to cut it in half down the breastbone, then remove the leg and cut leg/thigh into separate pieces, then cut each large breast piece crosswise in half."]
