Grilled Greek chicken

1 chicken, 3 1/2 lbs
black pepper
1 lemon, juiced
olive oil to cover
3 cloves garlic
1 Tsp oregano
1 cinnamon stick, broken
Cut the chicken in half with heavy shears or a knife. Chop and smash the garlic. Place the chicken halves and the marinade into a gallon-sized, zip-lock bag. Store in the refrigerator for at least 2 hours.

Prepare a charcoal grill. Grease the grate so that the chicken skin will not stick. When the coals get red-hot and ashy, place the chicken - skin-side down - on the grate.

Inspect the progress of the chicken. The halves should pick up significant color and crust. Turn the halves over. Baste them with the excess marinade. Continue grilling, turning and basting the chicken until the juices run clear - about 45 minutes in total. Remove the chicken from the grill. Season it - aggressively - with salt and pepper. Allow the chicken to rest for 5-8 minutes before carving.