Cut down on either side of the backbone of each bird and flatten it by slamming down hard on the breastbone with the heel of your hand.
Make a marinade by mixing the lemon juice and oil. Put the birds into zip-lock bags with half the marinade each and marinate at room temperature for 2 hours, turning and shaking the bags occasionally.
Cook on a charcoal grill preheated to moderate or under a preheated over head grill. Arrange the birds on a rack and grind over a lot of black pepper. Start grilling cut side up at least 15 cm / 6 inches away from the heat. Turn frequently, basting with the marinade, until done, which takes about 20–25 minutes.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.