Start by removing your chicken from the packaging and pat the chicken dry with paper towels. If you want extra crispy skin you can leave it uncovered overnight in the fridge or for a quicker option mix the 2 tbsp. of baking powder in with your dry rub and let it set for just 1-2 hours in the fridge (also uncovered) to help dry out the skin.

Seasoning you chicken with whichever rub or seasoning blend you desire. If marinating your chicken, allow it to rest in the marinade for at least 2 hours or overnight.

Spatchcock the chicken so it lays flat (see more detailed notes in the post above for help). Flip the chicken over, breast side down and with sharp kitchen shears or a shark knife, cut along both sides of the back bone and remove it from the chicken. I usually remove the kidneys or any other organ meats if they are still inside the chicken cavity as well at this point.

Next, flip your chicken oven, breast side up and with both hands on the front of the chicken push down and crack the breast bone slightly so the chicken completely opens up and lays flat.

To prep your gas or charcoal grill, you will want to set you grill for indirect heat and hold a temperature of around 425 F. If your bird is larger than 4 lbs. then heat to 375 F instead.

For easier transportation on and off the grill, line a baking sheet with foil (or use a foil pan) and place a cooling rack over the top. Place your uncooked, spatchcock chicken over the rack so it lays flat.

Place the seasoned chicken on the cooler (indirect) side of your grill as needed and cook for 60 minutes. Around the 60 minute mark, check it every 15 minutes of so with a thermometer until the thickest part reaches 165 F.

Remove the chicken from the grill carefully (if you don't use the cooling rack, the chicken is so juicy and tender a leg may literally fall off). Let it rest, lightly tented with foil to allow the juices to settle a before slicing. Slice into servable pieces and enjoy.