Step 1

Prepare marinade by combining ingredients together in a blender or food processor. Blend until smooth.

Step 2

Remove the chicken from any packaging and pat dry using paper towels.

Step 3

Place the chicken on a cutting board breast side down, with the backbone facing up.

Step 4

Using sharp kitchen shears cut along the spine, and remove it.

Step 5

Press the chicken open

Step 6

Make a small cut in between the breast bones, about 1/4-1/2 inch long though the piece of cartilage.

Step 7

Turn the chicken over, with the breasts facing up and with your hands press the chicken down to flatten as much as possible.

Step 8

Add the chicken to a large bowl or a bag and pour the marinade over the top.

Step 9

Ensure the entire chicken is coated in the marinade, then place in the refrigerator to marinate for at least 6 hours to overnight.

Step 10

Preheat grill to 400-450 degrees F with half the grill set for indirect heat. If you are using a gas grill you will want to preheat the grill, then turn off the burners where you will be placing the chicken.

Step 11

Remove the chicken from the marinade, shaking off any excess, don’t remove it all though.

Step 12

Place the chicken breast side up on the grill over the indirect heat.

Step 13

Close the lid and grill for 30 minutes.

Step 14

Carefully flip the chicken and continue grilling with the breast side down over indirect heat for another 20-30 minutes until the chicken is cooked through. The breasts will register 165 internal temperature while the thighs and drumsticks will be at about 180 degrees F.

Step 15

Remove from the grill, placing on a clean cutting board or baking sheet and let rest for 10 minutes before cutting.