Step 1

In a small bowl whisk together the dry rub ingredients and set aside.

Step 2

Be sure to have the chicken on a clean cutting surface breast side down. Starting at the neck area using kitchen scissors or poultry shears, cut along each side of the backbone towards the legs to remove it, cutting through the rib bones as you go. Discard the backbone or freeze for soup stock.

Step 3

In the center area there will be a triangle of cartilage right where the breastbone starts. Using a sharp knife, cut down a quarter inch and spread the cut area open to reveal the breast bone. Flip the chicken over and press down. OR after removing the back bone, spread the chicken out and turn over. Flatten the breastbone using the heel of your hand so that the meat is butterflied and all one thickness.

Step 4

Sprinkle the dry rub all over the chicken and using your hand rub into the skin to adhere. Set aside while you start up your grill or smoker to medium heat - 325°F.

Step 5

Place the spatchcocked chicken rib bones down on the grill and cook for 50 - 60 minutes, covered, using indirect heat (See Note), or until the internal temperature registers 165°F.

Step 6

I used hickory wood chips/pellets and baste with you favorite sauce every 20 minutes.

Step 7

Remove chicken from grill/smoker and allow to rest 15 minutes before cutting up into pieces or shredding.