Grilled Spatchcocked Chicken with a Smokey BBQ Rub

Wow was this chicken good.  It was incredibly juicy too, and we kept going back for more until we ate the entire chicken!

4 Tbsp ground smoked sweet paprika

1 Tbsp ground cumin

2 Tbsp chili powder

2 Tbsp white sugar

2 Tbsp brown sugar

2 Tbsp kosher salt

2 tsp ground black pepper

1 4 1/2 pound chicken, spatchcocked

Salt and Pepper

Spatchcock the chicken and salt and pepper both sides.  Rub the spice rub all over the chicken.

Turn off the burners on one side of the grill.  Place the chicken breast down on the unlit portion of the grill.  Make sure the legs are on the side of the lit portion of the grill.  Bring down the grill lid.  Grill for 30 minutes.

Turn over the chicken, again keeping the legs on the side of the lit portion of the grill.  Bring down the grill lid.  Grill 30 minutes more then check for doneness.  Either 160 Fahrenheit, the legs wiggle freely, or juices run clear now when the leg or thigh is pierced.

Take off the grill and let rest, covered with foil, for 10 minutes before slicing.