Prep:

• Butterfly the Chicken: Using sharp kitchen shears or a knife, cut along the backbone of the chicken from the tail end to the neck and remove it. Flip the chicken over, skin side down, and press firmly on the breastbone to flatten it.

• Mix it Up: In a bowl, mix together Big Jr’s Smoky Buttz Rub, oregano, and parsley.

• Rub it Down: Pat the chicken dry, then rub the spice mixture under the skin of the chicken, getting all the nooks and crannies, coating the entire outside of the chicken as well.

Instructions:

If you’re not familiar with the Two-Zone technique, here’s how it’s done. Turn on one side of the grill, preheating to medium heat. This will be your direct heat zone. Leave the other side off and unlit. This is the indirect heat zone.

• Place your chicken skin-side up on the unlit side of the grill. Close the lid and cook for about 45 minutes. This will give your chicken that crispy, brown skin that we all love.

• Once the skin is browned, carefully move the chicken to the hot side of the grill, keeping it skin-side up for a nice sear.

• Flip the chicken and continue to grill for 12-15 minutes per side, or until the internal temperature reaches 165°F in the thickest part of the thigh. Make sure to avoid the bone and use a meat thermometer to check for doneness.

• Once your chicken is done resting, pour some of that Big Jr’s Smokin White Sauce into a bowl and grab a basting brush. Brush the sauce all over the chicken, slice it up, and serve! This is the perfect recipe for any occasion!

Bonus Tip: If you have any leftovers (which is highly unlikely) chop it up and add it to a salad, wrap or top off a pizza! This smoky-creamy combo will take any dish to the next level.