- 4 – 4 ½ pound whole chicken
- 1 ½ teaspoon avocado oil or olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon fine salt
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- Preheat grill to 375°F.
- Prepare the rub by combining the onion powder, garlic powder, paprika, thyme, salt, cumin, and pepper. Set aside.
- Remove the bag of giblets from the chicken (if included) and discard or reserve for another use. Pat the chicken dry with paper towels.
- Place the chicken breast-side down on a cutting board. Using kitchen shears or scissors, cut along one side of the backbone from tail to neck. Rotate the chicken 180 degrees and make another cut along the other side of the backbone. Remove the backbone and discard (or reserve for another use like soup or bone broth).
- Using your hands, separate the two sides of the back and press down firmly with your palms to flatten. With the breast side facing up, tuck the wing tips up and over themselves to secure them.
- Rub the skin with the oil then season the entire chicken with the rub.
- Place the chicken breast side up on the grill grate over indirect heat. Cook for 45-50 minutes or until an instant-read thermometer or temperature probe inserted into the thickest part of the breast registers 165°F. Remove chicken to a clean platter or baking sheet. Tent loosely with foil and allow to rest for 10 minutes before serving.
Oven directions: Preheat oven to 375°F. Prepare chicken as directed. Bake on a rimmed baking sheet for 40-45 minutes or until an instant-read thermometer or temperature probe inserted into the thickest part of the breast registers 165°F. Remove baking sheet from oven. Tent chicken loosely with foil and allow to rest for 10 minutes before serving.