This was incredible! My barbecue last night and my variation on the Italian classic Pollo alla Diavolo, or the devil's chicken! The chicken is split and butterflied "en crapaudine".Pretty simple. I take my big chefs knife and stick through the chicken and cut one side of the backbone by pushing down on the top of the chicken. Then I open the chicken up and cut out the other side of the backbone and slit the sternum so it opens flat. I marinade the chicken for at least 6 hours, but i did this one over night. I used approximately 1/2 cup of lemon juice...2 lemons should give you that amount. A teaspoon of black pepper. A half cup of olive oil. Most recipes will tell you to use red pepper flakes. I need more heat! So, I used two big soupspoons of chinese chili garlic paste. The garlic paste is a little salty, but I think in a marinade, you need a little more. I put the chicken and the marinade in a freezer bag and use a tie to close it, squish it around and put it in the fridge. The marinade in the bag technique is a great idea. I get a pretty hot barbecue going and I had the chicken in the broiler rack on the top level of my barbecue. My chicken was almost a kilo and it cooked in about 25 minutes. Test it with a fork where the thighs meet the body and when the juices run clear, it's cooked. I want a little crispy blackness in places. I also baste the chicken with the rest of the marinade as it cooks. Take it out of the rack, I put it on a cutting board when it's done and chop it into 4 portions and it's gone in no time! I used a little fresh thyme for the food porn photo op, but that is not at all necessary. I had the left over marinade soaked lemon halves in the broiler rack, because I love broiled lemons!