Publican Chicken

• 1/2 cup extra virgin olive oil
• 2 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons brown sugar
• 1 tablespoon Espelette pepper or Spanish smoked hot paprika
• 1 tablespoon dried oregano
• 2 cloves garlic, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 3-pound chicken, backbone removed

1. In a large mixing bowl, combine oil, lemon juice, brown sugar, Espelette pepper or hot paprika, oregano, garlic and salt and pepper.
2. Mix well.
3. Flatten chicken and add to marinade, turning it until coated.
4. Cover and refrigerate for at least one hour or overnight.
5. Prepare a grill, arranging coals or gas flame so it is hot on only one side.
6. Place chicken skin-side down on unheated side of grill (so it will cook by indirect heat).
7. Grill, basting every 5 minutes and turning chicken once about halfway through, until juices run clear when chicken is pierced near joint of thigh, about 30 minutes.
8. Remove chicken from grill and allow to rest 5 minutes.
9. Carve as desired, and serve.

extra virgin olive oil, lemon juice, brown sugar, espelette pepper, oregano, garlic, salt, freshly ground black pepper, chicken

Taken from cooking.nytimes.com/recipes/1012557 (may not work)