In a large, shallow bowl or a 33-by-23-centimeter baking pan, combine the marinade ingredients.
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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 centimeters 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 and an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone) registers 70º 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.
