Spatchcock the Chicken

• Carefully remove backbone of chicken with kitchen shears or sharp knife
• Score the breastbone and press down to lay the chicken flat
• Trim off any excess skin or fat around the chicken

Dry Brine the Chicken

• Optional: apply schmear of EVOO, yellow mustard, or Worcestershire to help rub to stick to your chicken
• Apply a medium coat of your favorite BBQ rub.  We use Slap Yo Daddy Jailbird Chicken Rub
• For best results, cover and dry brine in fridge for 2-4 hours or overnight

Preheat the Grill

• Light your grill with wood or charcoal and create a cool and a hot zone.  You are looking for medium heat, around 325F or 160C

Grill the Chicken

• Remove the chicken and touch up any areas that need more rub
• Place the spatchcock chicken skin up on the cooler zone of your grill
• Adjust the height so you are cooking around indirect 325F or 160C
• If you like, you may flip skin down to get some char on your chicken
• Cook until the internal temperature reaches 155F or 68C in the breast and 170F or 77C in the thighs.  You can put some foil to cover the wingtips and breast if they are overcooking or getting too dark.  Cooking time may vary between 60 to 80 minutes based on the size of your chicken and how hot your grill is

Rest and Serve

• Once done, remove the chicken from the grill and let it rest for a few minutes before serving
• Serve the grilled chicken with your favorite sides and garnish with fresh herbs or a squeeze of lemon if desired