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Butterfly chicken or cut in half lengthwise and arrange in a wide, shallow dish. Drizzle with marinade, season with salt and pepper, cover and chill 3 hours or overnight.
Prepare a grill for medium heat cooking. Arrange chicken on the grill, skin-side down. Rest a large sheet tray on top and weigh down with heatproof heavy objects such as bricks or cast iron skillets. Grill chicken until skin is golden brown and slightly charred in parts, about 15 minutes.
Carefully flip chicken, replace tray and weights and continue grilling until deep golden brown on the second side and a thermometer inserted in the thickest part of the thigh registers 165°F, about 15 minutes more. Set aside to let rest for 10 minutes then serve.