Very nice!
On my first try, I had dumb luck. It was on the old Weber kettle, over briquettes and a small amount of wood for flavor. I tried to leave it alone and not peek, and by chance the fire ran out just as the chicken was done just right with good color.
For anyone who hasn't tried a spatchcock, the cooking is easier than doing a neat job on cutting the whole bird open. You might or might not press it, or flip it in cooking; you can pretty much treat it like leg quarters only bigger. It makes a nice serving presentation. It also solves some problems in cooking a whole bird, like the breast at the top being done before the dark meat at the bottom, because the bird is leveled out.
Look up chicken tabaka.
