whole chicken, about 1.8 kilograms, neck, giblets and excess fat removed
30.5-centimetre cast-iron skillet
In a large, shallow bowl or a 33 by 23 centimetre baking pan, combine the marinade ingredients.
Related Grill Skills
Place the chicken, breast-side down, on a cutting board. Using sturdy poultry shears, cut from the neck to the tail end, along either side of the backbone, and remove it. Once the backbone is discarded, you’ll be able to see the interior of the chicken. Make a small slit in the cartilage at the bottom end of the breastbone. Then, placing both hands on the rib cage, crack the chicken open like a book. Run your fingers along either side of the cartilage in between the breasts to loosen it from the flesh. Grab the bone and pull up on it to remove it along with the attached cartilage. The chicken should now lie flat.
Place the chicken inside the bowl or in the baking pan and turn to coat it evenly with the marinade. Cover with plastic wrap and refrigerate for about 2 hours.
Prepare the grill for direct cooking over medium–low heat (about 180ºC).
Brush the cooking grates clean. Place the chicken, bone-side down, over direct medium–low heat and put a 30 centimetre cast-iron skillet directly on top of the chicken. Close the lid and cook for 20 to 30 minutes. Remove the skillet, turn the chicken over, replace the skillet, close the lid and cook until the juices run clear. Insert an instant-read thermometer into the thickest part of the thigh (not touching the bone) and it reaches 70ºC to 74ºC, 20 to 30 minutes. Remove from the grill and let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time). Cut the chicken into serving pieces and serve warm.