Grilled Asian-Style Butterflied Chicken

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Preparation time:
Cooking time:
Yield: 6

In a bowl, whisk together all the ingredients until smooth. Set aside.
Place the chicken on its back on a cutting board and, using a chef’s knife, cut through the back along one side of the backbone. (If you prefer, you can cut out the backbone.) Turn the chicken over, open it and press to flatten.
Place the chicken and the marinade in a large watertight bag. Seal the bag and squeeze it to distribute the marinade. Place the bag on a baking sheet. Refrigerate 8 hours or overnight.
Place the bricks on the rack of a gas grill. Turn on the grill to high. Close the cover and heat the bricks for about 15 minutes.
Turn down the grill to low. Oil the rack. Place the chicken on the rack breast side down and place the bricks on the chicken. Brown the chicken for approximately 6 to 7 minutes. Remove the bricks, turn the chicken and place the bricks on the breasts. Continue cooking until done, about 45 minutes. To test for doneness, pierce the thigh with the tip of a knife; when the juices run clear, the chicken is done.
*Note: I place the bag with the marinated chicken on a baking sheet, so that if the chicken bones should pierce the bag, there will not be a mess to pick up.