To spatchcock your chicken, use a very sharp knife. Begin by flipping the chicken over so that the backbone is facing you. Starting at the top near the neck, carefully cut one side of the backbone out while not harming the breast on the other side. Once one side is free, begin slicing the opposite side of the backbone out until it is completely free. Set the backbone aside to use for stock later. Flip the chicken over and spread out so that it starts to lay flat. Press firmly down on the chicken breast until you feel a snap. The chicken should lay completely flat and be spatchcocked.

Place the chicken into a bowl or food safe container. Lather your chicken with canola oil then thoroughly season with the Nashville Hot Chicken seasoning or similar. Place the chicken in the fridge for at least 1 hour to let rest.

Preheat your grill to a medium high temperature (around 350F) for direct cooking with the grill grate about 4-6 inches from the coals. Make sure to oil your grates thoroughly. Also, make sure to have a cool side of the grill in order to let your chicken cook slowly. If you have a leaning basket or just a grill, the cooking method is basically the same.

Pull your chicken out of the fridge to come to temp for 10 minutes. With the coals having no flames, add your chicken breast side down to cook for about 15-20 minutes per side or until it reaches 165F internal. If it begins to burn, push coals away from it or move the chicken to the cool side of the grill.

When the chicken is close to being done, melt the honey butter and begin basting the chicken all over. Leave a little honey butter for the end. Once the chicken is done, pull it off and let it rest for 5 minutes. Add more honey butter and enjoy!