Spatchcocked chicken on a rotating round charcoal grill

Cut out the backbone with shears along both sides of the spine.

Slice through over the keel bone, split the connective tissue with the knife tip and press the bird open flat.

Salt both sides liberally with kosher salt and pepper heavily; no other seasoning.

Dry the bird uncovered in front of a fan on low for two hours, flipping every 30 minutes, until the skin is dry.

Set the bottom vent and the top vent about half open and leave them.

Weigh a heaping chimney of charcoal (1,240 g), light it with two oiled sheets of newspaper, and dump the coals to one side of the grill.

Set the rotating grate, cover, and let the fire settle about five minutes.

Cook skin side up directly over the coals five minutes, then rotate the grate 90 degrees every five minutes, noting the lid temperature each minute, until back at the start.

Flip skin side down and repeat the rotations; at the 45 minute mark flip so the legs face the outside; the final turn leaves it skin side up.

Take the meat temperature and pull at about 155; if a little under, leave another five minutes.

Rest about 10 minutes, then carve.