Ingredients

4 servings

　　1 chicken (about 3 1/2 to 4 pounds)

　　Olive oil

　　Salt

　　Fresh-ground black pepper

　　

Step 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).

　　

Step 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. 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. Brush the bird lightly with: Olive oil.

　　

Step 3

Season all over with: Salt, Fresh-ground black pepper.

　　

Step 4

Cover and refrigerate. Remove the chicken from the refrigerator an hour before you are ready to grill. Prepare a bed of coals and let them burn down until medium-hot (the coals should be covered with white ash). Clean the grate and set it 5 or 6 inches above the coals to heat. Place the bird on the hot grill, bone side down, and cook until browned, about 10 to 15 minutes. Turn and cook until the skin is brown and crispy, about 10 to 15 minutes. Turn again and continue cooking, turning every 5 minutes until done. Depending on the fire this will take from 30 to 40 minutes total. Check at the thigh bone to gauge the doneness. Keep an eye out for flare-ups and overbrowning. Move the chicken to a cooler place on the grill if it is cooking too quickly, or turn it more frequently from the start. Remove from the grill when done and let rest for 10 minutes before cutting and serving.

　　

Variations

Step 5

Marinate the chicken with chopped fresh herbs, grated lemon zest, and crushed coriander seeds in addition to salt and pepper.

　　

Step 6

When using a sauce, brush it on the chicken 10 minutes before it is done. If it is put on earlier, the sauce will burn.

　　

Step 7

Cook smaller pieces of chicken in the same manner; they will take less time to cook.

　　The Art of Simple Food