Pollo alla Griglia

• 1 × 1.1 kg (2.½ lb) free-range or corn-fed chicken
• juice of 1

To bone a chicken: place the chicken, breast side up, on a board. With a sharp boning knife, cut along the breast bone, then guide the knife, cutting between breast and carcass on one side, down to the leg joint. You have to cut the wishbone in half to divide the breast at its centre. Crack the leg bone at the joint away from the carcass so that it lies flat on the board. With the knife, carefu