Spatchcocked Chicken

For Spatchcocked Chicken:

Remove any packed giblets in the chicken cavity and remove any fat deposits just inside the body and neck cavities. You will need a sturdy pair of kitchen shears. Place the chicken, breast-side-down, on a cutting board. Using the shears, cut away the backbone and discard it. Then, flip over the bird and press down to flatten it. Rinse the chicken inside and out under cold running water, drain and pat dry with paper towels. Set aside.

For the Spice Rub:

In a small bowl, combine all of the rub ingredients and stir to mix. Sprinkle the rub on both sides of the chicken. Arrange the chicken in a baking dish, cover and refrigerate for 1 to 4 hours to allow the spices to penetrate.

When ready to cook. Prepare the grill for direct grilling. Preheat to medium. Lightly brush the grill grate with oil. Arrange the chicken on the hot grate. Grill, skin side down, directly over medium heat, until grill marks form and the skin starts to turn color. If flare-ups occur move the chicken away from the flames to keep from burning.

Grill for 10 to 12 minutes, the skin should be golden brown and crisp. Turn the chicken over and grill the bone side of the chicken for another 10 to 12 minutes, or until the chicken is cooked through. Reposition the halves occasionally so they cook evenly. For extra flavor, lay fresh rosemary sprigs over the chicken for the last 5 or 10 minutes.