Butterfly chicken by removing the backbone, cracking the breastbone so it lays flat, and use a skewer through the leg/thing/breast on each side to keep it from getting too floppy.

Marinate, OR rinse, pat dry with paper towels an season liberally.

Make a very large batch of charcoal and push it all to one side of the grill.

Put chicken on the cool side, skin side up, with legs facing the coals. Cook until breast center is 145 degrees, then flip skin side down directly over hot coals and cook until breast is 160.

During cooking, keep grill covered and do not move the bird or flip it except the one time toward the end.