Grilled Chicken with Honey, Lemon, and Chile

In a slight break form our Tex-Mex streak, we have a chicken with flavors that remind us of the southwest.  We found a chicken at Costco (and I emphasize a chicken.  There were not two) and so a meal was decided upon.  Do not skip the basting and flipping, it really ends up with a flavorful and well cooked bird.

• 1 (3 1/2- to 4-pound) chicken
• 2 tablespoons sea salt
• 4 lemons
• ⅓ cup clear, runny honey
• 2 teaspoons dried oregano
• 1 teaspoon dried  chile flakes 
• ¼ teaspoon black pepper

1. The day before cooking, spatchcock and season the chicken: Remove the spindly wing tips by cutting through the first wing joint with heavy-duty kitchen scissors. Lay the chicken breast side down. Using the scissors again, snip along both sides of the spine to remove it. (Reserve or freeze the spine for stock.) Open up the chicken and flip it over, placing it breast up and with the legs toward you on your cutting board. With one palm on top of the other in the center of the breast, press down until you feel the cartilage crack and the bird lies flat.
2. Use the tip of a sharp knife to make three parallel slices in each breast, then three in each leg; each incision should go down to the bone and be about 3 inches long. Rub the sea salt all over, including in the incisions, seasoning more heavily on the underside of the bird.
3. In a small bowl, mix the juice of 2 1/2 lemons with the honey, oregano, chile flakes and pepper. Pour 1/3 cup of this marinade over the chicken and refrigerate the remaining marinade for grilling.
4. Trim the ends of the 1/2 lemon, then slice it into 12 very thin half-moons and remove any seeds. Tuck the lemon slices into each of the incisions on the chicken, sliding the cut side in and leaving the peel exposed.
5. Place the chicken on a rimmed baking sheet, breast side up, and refrigerate, uncovered, for at least 12 or up to 24 hours.
6. Two hours before cooking the chicken, take it out of the fridge to come to room temperature.
7. Prepare the grill: Clean the grate thoroughly and light the coals. The bird should cook over low, indirect heat. The coals are ready when they’re gray and dusty, rather than glowing red.
8. Place the bird on the grill, breast side down, discarding any liquid left behind. Watch your chicken like a hawk for the first few minutes and flip the bird if the skin starts to char. When the chicken is lightly colored, or after 10 minutes, flip it over and baste with the reserved marinade. Close the lid on the grill and cook for 40 to 50 minutes more, flipping and basting the chicken every 10 minutes.