The type of squid I can consistently get here is a small pre-cleaned (previously frozen) kind which tend to be loaded with water (They must absorb water during the preparation process). I had too-much-liquid-coming-out-of-the-squid problem before.
I marinated the squid in olive oil, lemon juice, grated lemon zest and fresh thyme, salt and freshly cracked white pepper for several hours in the refrigerator. I grilled the squid on a very hot charcoal fire but it failed to get nice char marks and sort of steamed. I have to assume it had so much water in the meat that the surface temperature did not rise high enough to form a char despite the hot charcoal fire. It was certainly edible but it did not have enough flavour and was somewhat tasteless. What a disappointment.