Dry the chicken off well. Remove and discard any gizzards inside the bird.
(Optional) Remove the wishbone from the chicken by making two incisions vertically to expose the bone. Cut the top of the wishbone with scissors and pull it out.
Flip the chicken over and cut along the back to remove the back bone.
Turn the chicken and cut along the otherside to remove the back bone.
Cut the breastbone with scissors so the chicken can lay flat.
Mix everything together for the marinade until a paste is formed.
Line a baking tray with parchment paper.Brush or rub the marinade all over the chicken. Use all of the marinade and make sure to get both sides coated really well.Season the chicken with salt on both sides. Let this sit, uncovered in the fridge overnight or for up to 1 day.
The next day, remove the chicken from the fridge and let temper for no more than 30 minutes.
Prepare your grill for indirect heating like shown in the picture. Let the grill get to about 475°F/246°C and leave all the vents open. Clean the grill with a grill brush and brush the grill with a lightly oiled paper towel. (This will prevent the bird from sticking to the grill)
Place the chicken on the grill, skin side up and away from the coals. Close the lid and don't open for at least 25 minutes. The temperature should hover around 400-425°F for the majority of the cooking time.
After about 25 minutes, turn the bird so the other side is facing the coals. Brush the bird with a thin layer of bbq sauce. Immediately close the lid to keep the heat inside. Check the internal temperature after 20 more minutes. After 45 minutes total, check the chicken's temperature by inserting a thermometer into the fattest part of the leg and breast, being sure not to touch the bone. Once the temperature hits 165°F/74°C, it's ready.Remove the chicken and let sit for at least 10 minutes. Serve with extra bbq sauce on the side for dipping. Enjoy!