Remove the chicken(s) from their packaging, rinse with cold water, and pat dry with paper towel.

Using your boning knife or chicken sheers, cut down each side of the back bone in order to remove it.  

Once you’re removed the back bone, cut the wishbone that connects the two breasts in order for your chicken to lay flat.   

Season — Place your butchered chickens on your sheet tray and season aggressively (on both sides) with the seasoning of your choice.

Let chickens rest for 15-45 minted to allow the seasoning to adhere and the skin to dry out a little.  This will help make the skin crispier. 

Cook — Prepare and light your grill or smoker for indirect heat at 275 degrees.  I added some chunks of oak to my Kamado Joe for a slightly smokey chicken. 

Cook the chicken until it reaches an internal temperature of 165o F.   On my KJ, this took about 2.5 hours at 250-275 Pitt temperature. 

Remove the chicken from the heat and rest for 10-15 minutes. 

Enjoy!