When I lived in California, I really loved to go to El Pollo Loco (the crazy chicken) and eat thier flame broiled chicken. They marinated it with a recipe that I found at Food.com attributed as to having been published in the Orange County Register (newspaper) so I have that 'covered', and it was just so good that I haven't since found another purveyor of similar as good. The challenge for me is in finding out how in the heck they cut those chickens so they would lay SO flat while on the brazier? Anyone know? Uh, before we go off on a tangent, they were not cut up into pieces or into halves before cooking. But then after cooking they would usually whack 'em into pieces, unless asked not to. But not before cooking.