Cut the chicken in half, removing the back and keel bone. Place in two 1 gallon plastic bag and marinate with half the marinade split between bags in the refrigerator for a half hour.

Light the grill. Optionally place four foil wrapped bricks on the grill.

Remove the chicken from the bag and season both sides with salt and pepper, and optionally some cajun or crushed red pepper.

Tuck the wing tip under the leg and place on the grill, high temp for five minutes, bricks to the side.

Reduce heat by half and brush the chicken with marinade and flip the chicken skin side down and place the heated bricks on the chicken to help cook the chicken faster and more evenly. Close the grill and cook for 10 minutes.