Here is a recipe that I got from Steve Raichlen's book:
1 egg
1 cup extra virgin olive oil
1 cup fresh lemon juice
1 cup tarragon vinegar or red wine vinegar
3 Tbl. kosher or sea salt
3 Tbl. chopped fresh tarragon or rosemary
3 cloves garlic, minced
1/2 tsp. ground black pepper
Spatchcock chicken. Mix ingredients in blender, place chicken in baking dish, pour one-half of marinate over chicken, and put in refrigerator for 4 to 12 hours. Grill on indirect heat basting with the marinate as you cook.
I have not tried this recipe so cannot comment. Would like to hear comments from others who have tried it.