All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
1        ea          3-4 lb Whole chicken
1/2     C           Spice Union Smokin’ Chic Rub

3        Tbsp      Olive Oil

 

1. Preheat your gas/charcoal grill to 350°F- setting up for indirect cooking.

2. Time to spatchcock: Spatchcock the chicken by removing the backbone with kitchen scissors.  With the chicken cavity facing up, open the bird and locate the breast bone or keel bone.  On this breast bone, at the head end of the bird is a diamond shaped piece of cartilage.  With a sharp knife, cut into this cartilage to spit it right down the middle.  Now, turn the bird over, spread it out on the cutting board and press down on both breast lobes.  The breast bone will crack and the chicken will lay flat on the cutting board.  Here is a link to a spatchcock tutorial.

3. Drizzle the olive oil onto the chicken and coat the chicken skin with the olive oil.

4. Generously season the entire chicken with Spice Union Smokin' Chic Rub.

5. Place the chicken, skin side down over the hottest part of the grill. Do not cover the grill just yet.  Crisp the chicken skin for about 3 minutes over the direct heat.  Move the chicken aside if rendered fat causes flames to flare up.

6. After crisping the skin, move the chicken to the indirect heat side of the grill, skin side up.  Cover the grill to contain the heat.

7. Cook the chicken until the thighs reach an internal temperature of 165°F (about 50-60 minutes).

8. Remove the chicken from the grill and allow to rest for 5 minutes before cutting.

9. A nice enhancement is to grill fresh lemons along side the chicken; squeezing some of the lemon juice onto the chicken towards the end of the cooking time and serving some grilled lemons with the chicken.