Grilled spatchcock chicken with a spiced rub

Stir together the brown sugar, garlic and herb seasoning, chili, cumin, smoked paprika, lime, olive oil, salt and garlic for a rub-marinade; set aside.

Turn the chicken over and cut out the backbone with poultry shears along both sides; keep the backbone for stock, soups or stews.

Turn the chicken over, open the legs and press down on the breast with your body weight until it cracks and lies at one even thickness.

Put it in a 9 by 13 inch roasting pan and rub the marinade all over both sides, into every crevice.

Wrap and refrigerate about six hours, or overnight.

Light two of the grill's four burners as high as they go and preheat to about 400.

Grill the chicken skin side up on the unlit side, low and slow, until it reaches about 140 degrees.

Flip it skin side down directly over the hot burners until the internal temperature reaches 165, then flip back to the bottom side over direct heat for five minutes.