Preparation Steps

• Combine all the ingredients except the chicken, lemon and salt in a bowl. You will be basting out of this bowl so choose wisely.
• Spatchcock the chicken. That’s a fancy word for cut the backbone out of the bird, lay it out flat and push down hard on the breast to flatten it.
• Salt the chicken liberally. Place it in a large ziplock bag and squeeze the juice of a lemon onto it. Seal the bag and place it in the fridge for about an hour.
• Light your grill and prepare it for indirect heat. You want it running pretty hot – about 400F. Place a drip pan under the grate.
• Drizzle a bit of olive oil onto the chicken. Rub the olive oil to coat the skin side of the chicken.
• Place the chicken, skin side up and grill, covered, for 10 minutes.
• Baste the chicken liberally with the marinade. Cook for 5 minutes. Repeat a total of three times.
• Flip the chicken and baste it a final time. Cook for 15 minutes and then flip the chicken again.
• Continue to cook until the breast registers 165F using an instant read thermometer.
• Transfer chicken to a cutting board and let rest for 5 minutes.
• Cut the chicken into serving pieces and serve with any accumulated juices spooned overtop the chicken.