• Combine all the marinade ingredients in a blender and process until smooth
• For a whole chicken, place chicken breast-side down, with the legs towards you. For individual pieces, skip to step #8
• Using kitchen scissors or shears cut along either side of the backbone to remove it, save the backbone for stock
• Break the wishbone with your knife
• Turn the bird breast side up and just press down with the palm of your hand to make it lay flat.
• Make a shallow incision at the joint between the drumstick and thighs
• Make a shallow incision at the joint between the wings and breast
• Place the chicken in a large bowl and pour on the marinade, ensure your cover the chicken completely. Marinate at least one hour and up to 24 hours.
• Pile the charcoal on one side of the grill, you don’t want the chicken to be directly over the flames.
• Place the chicken skin side up on the grill with the legs closest to the flames, but again, not over the flames
• Cover the grill and roast the chicken for 30-45 minutes, until and an instant-read thermometer inserted into the thickest part of the thigh and the breast, reads 165F
• Wrap in foil, let rest for 10-15 minutes

PROCESS, for Oven Roasting

• Preheat oven to 375F
• Place chicken in a roasting pan, (line the pan with aluminum foil for easy clean up)
• Roast for 40 minutes, rotating pan halfway through
• Continue to rotate every 10 minutes, until an instant-read thermometer reads 165F in the thickest part of the thigh and the breast, but not touching a bone.
• Remove from the oven once it reaches 165F, brush lightly with olive oil, cover with foil and let rest for 10-15 minutes.