A Griller Gets Grilled

See Also
The Whole World on Your Grill
  Pollo alla Diavola

The Chef
Adriano Borgna

Serves 4-6

1 whole organic chicken, cut along the backbone and flattened
2 lemons
4 cloves garlic, smashed
4 long rosemary sprigs
1 tablespoon crushed black pepper
1/2 cup olive oil
Unrefined sea salt, to taste

Cooking Instructions
Wash the chicken, pat dry with a paper towel, and hang for 30 minutes to air dry.
Cut half a lemon into thin slices and add to the chicken in a shallow pan with the garlic, rosemary, pepper, juice of 1 lemon, and the oil. Turn the chicken in the marinade a couple of times and leave it in the refrigerator for at least 2 hours.
When the fire is very hot, arrange the coals around the sides of the grill, leaving the center clear, so that the drippings from the chicken will not cause a flare-up.
Place the chicken skin-side down on the center of the grill and season with salt. Place a weight on the chicken (if you do not have the special diavola device, substitute with a heavy cast-iron pan or a brick wrapped in foil). Cover the grill and brush the chicken with the marinade every 5 minutes using a rosemary sprig.
Turn the chicken after 15 minutes, and season with salt. Repeat the basting every 5 minutes. If the coals are hot enough, it should take 35 to 40 minutes to cook the chicken.