Lemons

Toast a tablespoon of cumin seeds in a cast iron frying pan
Place cumin seeds in blender to grind into a powder
To the cumin seeds in the blender Add:
½ cup of olive oil
Whole lemon
12 cloves garlic
Blend into a thick but rough paste

Spatchcock a small fresh chicken
Cover the chicken on both sides with the lemon-garlic paste
Refrigerate for several hours covering the chicken in a layer of plastic wrap

Prepare a charcoal grill using lump, not briquette charcoal. Lump charcoal burns hotter.
Place chicken directly over coals and cover grill.
Cook chicken so that the lemon-garlic paste first steams and infuses the chicken and then blackens to a crisp but not burnt crust. Chicken skin should be crisp.
When close to being done add 2 very thin slices of lemon to top of chicken for decoration and recover BBQ.
Place cooked chicken on platter and serve.