Start by preheating your grill to medium-high heat, around 375°F (190°C). This temperature is crucial for achieving that perfect crispy texture. While the grill heats up, take your whole chicken and pat it dry with paper towels.

Now comes the fun part—spatchcocking! Place the chicken breast-side down on a cutting board. Using kitchen shears or a very sharp knife, cut along each side of the backbone.

Remove the backbone completely; this step is crucial for flattening the bird.

Once that's done, flip the chicken over and press down firmly on the breastbone. You want to hear a crack! This will help the chicken lay flat.

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic granules, thyme, smoked paprika, onion flakes, black pepper, and cayenne. This marinade packs a punch! Spread it all over the chicken, ensuring it gets in all those nooks and crannies.

If time allows, let the chicken marinate in the fridge for at least an hour—or even overnight. This step is optional but adds an extra layer of flavor. If you're short on time, feel free to skip it; you’ll still end up with a delicious dish!

Place the marinated chicken on the preheated grill, skin-side up. Cook for about 35–45 minutes, checking the internal temperature with a meat thermometer. Aim for an internal temperature of 165°F (74°C) in the thickest part of the thigh.

Once it reaches this magic number, remove it from the grill and let it rest for about 10 minutes. Resting allows the juices to redistribute, ensuring each slice is tender and juicy.

Slice that beauty up! Serve it alongside your chosen sides, and get ready for compliments to roll in!