Prep Time: Approximately 15 Minutes
Grill Time: Approximately 40 Minutes
1 Nashville Cattle, Whole Chicken
Poultry Rub (or salt and pepper will work beautifully)
Butterfly the chicken. This can be intimidating, but trust us, it’s easier than it seems! Place chicken, breast side down, on a cutting board. Using poultry shears, cut along each side of the backbone and remove it. Open the chicken like a book and make a deep incision between the breasts. Flip the chicken over and flatten as much as possible. For more even cooking, make a 1/2 inch-deep incision in each joint between the drumsticks and the thighs. (For a visual, see https://www.youtube.com/watch?v=30-bGTKh6mU)
Season the chicken with rub or salt and pepper.
Coat the bottom of a baking sheet with olive oil. Place the chicken, skin side down, over indirect heat. Put the baking sheet on top of the chicken and weight it down with bricks (you can also use a cast-iron pan). Grill 30 to 35 minutes. Edges should be golden brown. NOTE: Use an old baking sheet if you have one. This technique will not ruin the baking sheet, but there will be some wear and tear.
Remove baking sheet and bricks (use pot holders – HOT!). Release chicken from the grate, careful not to tear the skin and move it over direct medium heat. Grill until the skin is golden brown, 5 to 10 minutes.
Transfer the chicken to a cutting board and let it rest for 5 minutes before cutting.
Serve with warm barbecue sauce and enjoy!