Courtesy of ricardocuisine.com.
With the rack in the middle position, preheat the oven to 350°F (180°C).
In a bowl, combine all the ingredients except the chicken.
On a cutting board, with a chef’s knife or kitchen shears, cut out and discard the chicken backbone and open the chicken flat.
Place the chicken, breast side up, in a 13 x 9-inch (33 x 23 cm) baking dish. Brush with the marinade and pour the remaining around the chicken. Bake for about 1 hour and 15 minutes, basting the chicken with the marinade every 10 to 15 minutes, or until a thermometer inserted into the thigh, without touching the bone, reads 180°F (82°C). Place the chicken on a warm plate. Strain the cooking juices through a sieve.
If desired, reduce the cooking juices into a small saucepan until syrupy. Brush the chicken with the sauce.
Serve with Sautéed Spinach with Garlic (ricardocuisine.com) and rice noodles.