Spice Rubbed BBQ Chicken

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From Canadian Living: https://www.canadianliving.com/food/lunch-and-dinner/recipe/spice-rubbed-barbecue-chicken

I loved the spice rub. I used half regular paprika and half smoked. And, I used this for chicken thighs not a whole chicken. It was delicious with the sauces! I had a picture but my phone restarted and it didn't save.

1 tablespoon dried Greek or Mexican oregano
1 tablespoon garlic salt
1 tablespoon coriander seeds , toasted and ground
2 teaspoons smoked paprika
1 teaspoon freshly ground pepper
1/2 teaspoon kosher salt
1 whole chicken (about 1.7 kg)
3 tablespoons lemon juice
1 batch each Alabama Sauce and Texas-Style Barbecue Sauce (link to recipes in Method) (optional)

In small bowl, stir together oregano, garlic salt, coriander seeds, paprika, pepper and kosher salt; set aside.

Using kitchen shears, cut chicken along each side of backbone; remove backbone and discard or reserve for another use. Turn chicken breast side up; press firmly on breastbone to flatten.

Place chicken on baking sheet; drizzle with lemon juice. Sprinkle all over with oregano mixture and press to adhere; cover with plastic wrap. Refrigerate for 4 to 24 hours. Bring chicken to room temperature before grilling.

Meanwhile, preheat barbecue to medium heat (about 350°F); grease grill.

Place chicken, skin side down, on grill; close lid and cook, flipping once, until juices run clear when chicken is pierced and instant-read thermometer inserted in thickest part of thigh reads 165°F, 40 to 50 minutes.

Transfer chicken to cutting board; tent with foil. Let rest for 10 minutes before carving. Serve with Alabama Sauce and Texas-Style Barbecue Sauce (if using).

Test Kitchen Tip: Flattening (a.k.a. spatchcocking) a whole chicken helps it cook quickly and evenly throughout and makes it easier to carve. To save time, buy the chicken already spatchcocked from the supermarket.

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