We had this last night and it's very good.
THe day before, reduce about 1/3 bottle red wine by half. Remove from the heat and add chopped garlic, thyme, lemon zest, season and leave to infuse. Strain when cold.
Spatchcock your chicken.
Losen the skin from the meat to make a sort of bag, and fill with the wine. Leave to marinate until you're ready to cook it.
Put the whole kit and caboodle into an oven dish and bake in the oven covered, for an hour.Then, BBQ for about 6 to 7 minutes each side to get that lovely bbq crispiness.
To make a sauce, add some water to the pan juices and scrape.