We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Complain to me if this is not the best and simplest chicken you have ever had:
Have the butcher de-bone Cornish Hens - aka Spring Chicken, aka Poussin, aka a small chicken (1 per person, or maybe 1/2 per person).
Marinate in bottled Italian dressing for around 5 hours or overnight. Try to squash them flat in the marinade. Then squash the boned birds to spread out flat on a charcoal and/or wood fire, season with salt and pepper, several minutes per side, until the skin is crispy.
Never overcook a bird - they dry out. Chicken needs a little pink in the middle of the breast. If you want, you can brush some more vinaigrette on it while grilling.
Serve on a bed of mashed taters with garlic spinach on the side.
De-boning a bird takes practice, but butchers are quick, generally no extra charge. You can do this with a large chicken, but it won't be as good.
My chef friend/advisor says that one should never cook any bird without marinating first, unless it's in a stew.
Eating pink chicken is a bad idea. You will become far too well acquainted with some interesting new bacteria and your bathroom. http://www.consumerreports.org/cro/magazine/2014/02/the-high-cost-of-cheap-chicken/index.htm
(tho some of us, who grew up in the 3rd world, have cast iron stomachs and can eat this contaminated junk without getting ill)
A few minutes on each side? I don't think my grill can get up to 1000 degrees centigrade. I agree on not over cooking, but I would cook longer than a few minutes and have a meat thermometer handy. But the picture looks delish and you made me hungry.
My father, and now I, use the same technique for London broil. Marinate the steak (I try overnight) in Italian salad dressing. Grill about 5 - 6 minutes on each side. Brush with more during cooking as desired. After cooking cover with foil and let rest for 10 minutes. Slice on the bias across the grain. Its a family favorite. Enjoy!