Pat the chicken dry with a paper towel to remove excess moisture. Use a sharp pair of kitchen shears or a sharp knife to cut/slice to the right and left of the back bone. Remove the bone and freeze for chicken stock. Trim any excess neck skin and tail skin and discard. Remove any organs that remain and discard.

Open the bird up and place it so the back side is down. Push on the breast bones from the front to help crack the rib cage so the bird lays flat.
Place a skewer across the bottom through both leg muscles. This helps with flipping on the grill so the legs don't fall off (morbid...I know).

In a bowl, combine the oil or butter and all the seasonings. Coat the chicken front and back with the marinade. Allow the chicken to marinade overnight if possible or for a least 2-4 hours before grilling.

Preheat your grill (for indirect cooking) to 425 F. Insert a thermometer into the thickest part of the chicken breast.

Place the chicken over indirect heat and allow it to reach an internal temperature of 165 F. Remove from the grill, tent with foil, and let the chicken rest 10 minutes.

Slice the chicken by removing each wing, the leg, and then separate the drumstick from the thigh. Use a carving knife to cut along the breast bone to remove each chicken breast. Slice the breast meat into serviceable pieces. Accompany the Moroccan inspired chicken with grilled vegetables and chimichurri sauce.