This is my first Spatchcocked chicken. I removed the backbone, rinsed/patted dry with paper towels. Brushed it down with olive oil on both sides, applied Mcormicks Montreal Seasoning, onion and garlic powder, lifted the skin and put a butter and garlic mixture on the breast. Cooked it on the Weber Kettle with a full chimney indirect at around 375*-400* for 1 hour and 20 minutes. I sprayed it every 20 minutes with 1/4 cup of lemon juice and a 1/4 cup of olive oil mixture. I used Kingsford blue and added a few apple wood chips every time I sprayed it. Turned out pretty good.
Lets get the party started.
Breast side down, use kitchen shears to cut on each side of the back bone.
Backbone removed, can save for stock or pitch it.
Olive oil, and seasoning on it.
On the Kettle
1 hour 20 minutes later.