Spatchcocked Chicken with Preserved Lemon Marinade

A Middle Eastern take on a beloved classic, chicken under a brick, this is equally enticing cooked over a hot grill or on a stovetop grill pan. Many grocery stores now sell whole chickens with the backbone removed and flattened for grilling. If yours doesn’t, use a sharp pair of shears to cut along either side of the backbone to flatten it, or simply substitute leg-and-thigh quarters. Marinate this overnight if you have the foresight; if not, 30 minutes at room temperature will still impart