Preheat your Grill.

Place your chicken on a paper towel lined cutting board. Be sure to check the cavity and remove the neck and internal organs.

Use paper towels to dry the skin of the chicken.

Place the chicken breast side down and use kitchen shears to cut along each side of the backbone to remove it. Next, turn the chicken breast side up and gently press down to flatten the chicken (spatchcock).

Place the chicken on a foil lined sheet pan and brush with vegetable oil; season with salt, pepper and poultry seasoning. Sprinkle a few dashes of paprika over the skin to give the chicken beautiful color during cooking.

Use long tongs to place the chicken on the grill breast side up. Adjust grill settings to maintain a cooking temperature of between 375°F to 400°F. Close the lid and cook 35-45 minutes or until the internal temp of chicken is 165°F.

During the last 15-20 minutes of grilling; brush the chicken with barbecue sauce and finish cooking.

Allow the chicken to rest 5-10 minutes before cutting.