Puree all the ingredients in the order they are listed, gradually adding the olive oil at the end. Puree until the paste reaches a uniform consistency.

How to Prepare and Grill a Spatchcock Chicken:

1) Butterflying the chicken: I’d recommend buying the chicken at a butcher where you can ask them to do this for you! If you don’t have them do it, you will need to use kitchen shears to cut out the backbone and then press down on the chicken with the palm of your hand to help flatten the bird.

2) Use your finger and loosen the skin on the bird, but be careful not to tear it. Rub the spice paste under the skin all over the chicken and then repeat on the outside of the skin. Cover the bird or put in a ziplock and let it marinate in the fridge for at least 24 hours.

3) GRILLING:

• Remove the marinated chicken from the fridge and let it sit at room temperature for about 30 minutes.
• Add your smoke chips and all spice berries. I am really loving Bourbon Barrel Chips but use a fruit wood or oak if you don’t have these.
• Preheat your grill to medium-high heat with a direct and indirect zone. This means the coals are moved to one side creating two distinct zones.
• Brush the grill grates with oil to prevent sticking.
• Grill the chicken on indirect heat for 30 minutes, letting it smoke and absorb flavor from the grill on indirect heat while coming up to temp slowly. Once the internal temp has reached 150 degrees in the breast of the chicken, get ready to grill it on both sides on direct.
• Grill the chicken, skin side down, for about 5 minutes, or until the skin is crispy and well-charred. Flip the chicken and continue grilling for another 5 minutes minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat.

Serve with your favorite coleslaw, grilled romaine or favorite grilled veggies and Texas toast. If you make this for your family, they will think you are a grilling goddess!