This bird is the word. And that word is spatchcock. Immerse your chicken in a fresh orange and rosemary brine overnight, then grill it directly on the grill for juicy, wood-fired perfection.
1 (3-4 lb) chicken, backbone removed
1/4 Cup olive oil
2 Teaspoon Dijon mustard
3 Tablespoon rosemary, chopped
2 Teaspoon kosher salt