1 chicken (about 4 pounds), rinsed and patted dry
1/3 cup dry white wine
1/3 cup olive oil
2 teaspoons freshly squeezed lemon juice
2 garlic cloves, crushed in a garlic press
2 teaspoons dried oregano
2 teaspoons crushed red-pepper flakes
1/2 teaspoon coarse salt
Vegetable oil, for grate
Using a cleaver or heavy knife, cut chicken along each side of the backbone to remove it. Discard bone and place chicken, skin side up, on a clean work surface. With the heal of your hand, press down on the breastbone to flatten.
In a resealable plastic storage bag, combine wine, oil, lemon juice, garlic, oregano, pepper flakes, and salt. Add chicken; seal the bag, and refrigerate at least 1 and up to 2 hours.
Build a charcoal fire in one side of a grill and let burn until covered with white ash. Place a large disposable aluminum pan in the empty side of the grill and fill halfway with water. If you are using a gas grill, preheat on high; turn one burner off and keep other on high. Place foil pan with water on burner that is off.
Remove chicken from marinade. Lightly oil the grate. Place chicken, skin side down, on prepared grate set over pan of water. Wight the chicken with a heavy skillet or a brick wrapped in aluminum foil. Cover grill; cook 25 minutes. Remove weight, and turn chicken. cover; continue cooking until chicken is no longer pink when pierced at the thighbone, about 25 minutes more. Transfer to a platter. Cut chicken into quarters; serve. Serves 4.
