Igor's Tuscan Grilled Chicken

Ingredients

• 6 cloves garlic, crushed
• 2 tablespoons fresh or dried roesemary
• Juice of 2 limes
• ½ cup olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 3-to-3 1/2-pound chicken, split and butterflied

Four servings

Preparation

1. In a stainless-steel or ceramic bowl, combine the crushed garlic, rosemary, lime juice, olive oil, salt and pepper. Place the chicken in the mixture, making sure that it is well covered with the mariande. Cover the bowl and refrigerate overnight.
2. Preheat the oven to 400 degress, or if using a grill, light the coals.
3. Place a cast-iron skillet over high heat until it smokes. Remove the chicken from the marinade, pat it dry with paper towels and reserve the marinade. Place the chicken, skin side down, in the hot pan. Press a weight on the bird and sear for 5 minutes. Remove the pan from heat; remove weight.
4. If using the oven, roast the chicken, still in the skillet and skin side down, for 15 minutes, basting twice with the excess marinade. Turn over, rebaste and roast an additional 20 minutes.
5. If using a grill, sear the chicken on the top of the stove as above. Remove from the skillet and place on a grill very close to the white coals, skin side down, for 20 minutes. Turn over, cover the grill and continue cooking for 20 to 30 minutes, or until the thigh juices run clear when pricked with a fork. Baste the chicken frequently with the extra marinade.