Instructions:

For the Spatchcock Chicken:

1. Preheat your grill to medium-high heat (about 375°F/190°C).
2. Place the whole chicken on a clean cutting board, breast side down. Using a pair of kitchen shears, cut along both sides of the backbone to remove it. Discard the backbone or save it for making stock.
3. Flip the chicken over and press down firmly on the breastbone to flatten it out. This helps the chicken cook evenly.
4. In a small bowl, mix together the olive oil, salt, black pepper, smoked paprika, garlic powder, dried thyme, dried rosemary and Philmore’s BBQ Sauce.
5. Rub the spice mixture all over the chicken, ensuring it’s evenly coated.
6. Place the chicken on the preheated grill, skin side down. Cook for about 10-15 minutes until the skin is nicely charred and releases easily from the grill grates.
7. Flip the chicken over and continue cooking for another 30-40 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
8. During the last 10 minutes of cooking, brush the chicken generously with the Philmore Harrison Bourbon BBQ Sauce. Close the grill lid and let the sauce caramelize slightly.
9. Remove the chicken from the grill and let it rest for about 10 minutes before serving.
10. Optional: Garnish with lemon wedges for an extra burst of flavor.

Serve the spatchcock chicken with additional Philmore Harrison Bourbon BBQ Sauce on the side for dipping. Enjoy!