Dead simple, super good!!!!!
Ingredients
1 Whole chicken
Olive Oil to coat
Fresh Cracked Pepper
Kosher Salt
Your favorite seasoning rub
Preparation
First you need to spatchcock the chicken. Which simply means butterflied for lack of a better word. Follow this link to an excellent video to see how it's done. This video was provided by Steve or Rumrunner @ Ask-A-Butcher.com, an outstanding source for anything you want you know about meat and poultry. If you are passing through San Carlos Park, Fl. stop and see Steve and his crew @ Micky G's Sport's Pub & Grill for some killer food and ice cold beer.
Now that you have the bird spatchcocked pour on a little olive oil and rub it into the bird. Now sprinkle on some Kosher salt, fresh cracked pepper and shake your favorite seasoning over each side of the bird. You can use lemon pepper, lime pepper or any thing you like. I normally do two birds at a time, one with a mild seasoning like lemon or lime pepper and the other with something spicy like "Slap Ya Mama" or "Grilla". Both of witch can be found at "Cajun Brands" on the net.
Grilling
Preheat the grill to 350-375 degrees and stabilize. Set up a raised grid to elevate the chicken and greatly reduce burning the chicken from flare ups. If you don't have a raised grid you can use three fire bricks set on edge and an additional grid. Of course you can do this with out the raised set up just watch it closely so it does not burn. Place the chicken on the raised grid bone side down, close the cooker and let it rock. Check it at 35-40 minutes for temp, you want the breasticles to be 160 and the leg and thigh to be 180. It should go for fourty-five minutes to an hour depending on the size of the bird. Don't cook by time cook by temp, that is one of the simple secrets of great Q. Invest in an instant read thermometer and you cant go wrong.
When the bird or birds reach temp pull them and wrap in foil and let rest for 10 -15 minutes if possible. Resting will redistribute the juices, it's worth the wait. The bird should easily pull apart.
Options
You can of course add BBQ sauce at the end of the cook if you like.
I like to serve it with some fresh corn on the cob grilled of course with a little olive oil and S&P, potato salad and some killer baked beans.