I grew up eating this dish from the Farouj el Lala restaurant, at that time a humble hole in the wall, in Ashrafieh, Beirut. For the best results, cook the chicken on a barbecue using barbecue mesh graspers.
Put the garlic, lemon juice and olive oil in a small non-metallic bowl, mix well and set aside to let the flavours develop.
Spatchcock the chicken by placing it breast-side down with the drumsticks facing you. Using a pair of kitchen shears, cut through the small rib bones around one side of the backbone. Repeat on the other side and then remove the backbone. T