Step 1

Prep the chicken by removing it from the package and patting it dry.

Step 2

Spatchcock the chicken to lay it flat.

Step 3

Season the chicken liberally on both sides with Girl Carnivore Chicken Fest seasoning blend and salt.

Step 4

Place the spatchcock chicken on a baking sheet and place in the refrigerator until ready to grill.

Step 5

When ready to grill, prep the charcoal in a charcoal chimney until 70% ashed over. Arrange the charcoal in your grill for indirect heat by pouring the coals to one side of the grill.

Step 6

Place the grate on the grill and clean and oil.

Step 7

Cover with the lid and open the air vents. Allow the grill to come to a temperature of 375 to 400 degrees F.

Step 8

When the grill is ready, place the herbs directly on the grill grates on the cool side (indirect heat) of the grill to create a bed of herbs.

Step 9

Arrange the spatchcocked chicken on the bed of fresh herbs and cover the grill with the lid.

Step 10

Grill the chicken for 45 minutes to 1 hour, rotating the chicken once, if needed to help it cook evenly.

Step 11

After 30 minutes, baste the chicken with oil, and every 15 minutes after that until the chicken is cooked through.

Step 12

The chicken is done when the breast reaches an internal temperature of 160 degrees F, and the thighs reach 170 with an instant-read thermometer.

Step 13

Carefully remove the chicken from the grill grates and place on a baking sheet or cutting board to rest. Discard the herbs.

Step 14

Allow the grilled spatchcock chicken to rest for 10 minutes before carving to serve.

Step 15

To carve, cut the drumsticks and thighs from the whole chicken. Then remove the wings. Finally, carve the breasts, and remove the rib bones if desired.