- 3 days in advance: Rinse and pat dry chicken. Cut up the middle of the back, press down. Cut out the back bone.
Salt inside and out, pat dry, wrap and refrigerate.
On cooking day, rinse chicken, pat dry, put in large bowl.
Crush peppercorns in a ziploc bag with hammer or mallet. Pour over chicken, pat into both sides.
Mix olive oil and lemon juice. Pour onto chicken. Marinate for 2 - 3 hours in refrigerator.
Take out of refrigerator, for one hour before cooking,
Light grill 30 minutes before grilling to get very hot.
Cut up through the back of the chicken and flatten chicken before placing it on grill.
Cook for 20 to 30 minutes until chicken is done (registers 160 with thermometer).