Start with a spatchcocked bird, making sure that it is as flat as possible and rub the outside skin of the chicken all over with the seasonings or sauce of your choice.
Heat a grill to medium-high (400ºF) heat and set up for indirect cooking with the heat on only one side of the grill. Place the chicken on the unheated side of the grill with the skin up. Cook for 30 minutes.
After 30 minutes, and keeping it over indirect heat, flip the chicken so that the skin is facing down. Cook for approximately 10 minutes, or until the skin is crispy and the internal temperature reaches 165ºF. If the skin becomes crispy before the temperature reaches 165ºF, flip the chicken back over to skin side up and continue cooking until the bird reaches 165ºF.
Once done cooking, remove from grill and let rest for 5 minutes before carving. Serve with grilled vegetables or a fresh tossed salad. Enjoy!