- On a cutting board, with a chef's knife or kitchen shears, cut along the chicken backbone to open it flat. Gently lift the skin from the chicken breast and thighs without tearing it, to allow the marinade to permeate. Set aside.
- In a large sealable plastic bag or large glass dish, combine all the marinade ingredients. Add the chicken and coat thoroughly with the marinade. Marinate for 12 hours or overnight, turning it several times, if possible. Drain the chicken and keep the marinade aside.
- Preheat half of the grill, setting the burner on high. Oil the grate.
- Place the chicken flat on the off section of the grill, skin side down. Close the lid.
- Bake for about 45 minutes. Turn chicken and cook for about 35 minutes or until a thermometer inserted into the thigh, without touching the bone, reads 82 °C (180 °F). Baste the chicken with the marinade a few times while cooking. If desired, bring the remaining marinade to a boil for 2 minutes and serve as a sauce.
On indirect heat, the top of the meat cooks and caramelizes faster than the bottom. That's why we cook the chicken skin side down for part of the cooking to prevent the skin from burning.