Remove the neck and trim the tips off the wings. Place the whole chicken breast-side down on the counter. Using kitchen shears, cut along one side, from the tail to the neck. Press down and spread the chicken open like a butterfly. Flip the chicken over, with the breast facing you and the belly down on the counter. Press firmly with your hands to flatten it as much as possible, and while pressing, the breastbone will crack, and the chicken will spread out.

In a jar, mix all the ingredients for the marinade and the orange-lemon balsamic cream. Shake briefly until they form a creamy mixture. Coat the chicken thoroughly with the marinade and let it marinate.

Place the chicken skin-side down on the grill and cook for 15 minutes. Flip it over and cook for another 15 minutes. Check if the chicken is done by inserting a knife into the thickest part. If the juices run clear, it is fully cooked. Cover the cooked chicken and let it rest for 15 minutes before carving. Serve with a seasonal green salad.