"Spatchcocking (or removing the backbone) lets a chicken lay almost flat, ensuring even cooking on the grill. Our flavorful rub includes sugar, so watch the chicken carefully and move it frequently so that the skin browns deeply without charring."
1 whole (3- to 4-pound) chicken, giblets removed
1 tablespoon paprika
1 tablespoon light brown sugar
2 teaspoons coarse sea salt
3/4 teaspoon dried oregano
1/2 teaspoon ground black pepper
Place chicken breast-side down on a cutting board. With kitchen shears or a very sharp boning knife, remove the backbone by cutting down either side. Cut off the wing tips. Turn chicken breast-side up and press firmly on the breastbone until you hear it crack and chicken lies just about flat.
Combine paprika, sugar, salt, oregano and pepper in a small bowl.
Gently loosen the skin over the breast and work about a teaspoon of the mixture under the skin and over the breast meat. Rub the remainder of the mixture all over both sides of chicken.
Place in a roasting pan, cover, and refrigerate for at least 20 minutes and up to 1 day.
Prepare a grill for medium-heat cooking, leaving a cooler area on one side of the grill to move chicken to, if needed.
Place chicken on the grill skin-side up; cook, flipping frequently and moving it to the cool area if you get flare-ups, until it is well-browned and cooked through, about 30 minutes.
An instant-read thermometer inserted into the thickest part of the thigh and breast without touching bone should read 165°F. Transfer to a platter and let rest 10 minutes before carving.