Grilled Spatchcocked Chicken

Place salt in a large bowl or Dutch oven; add a little water and stir until salt is dissolved. Place chicken in salt water brine; add enough water to cover chicken. Refrigerate up to 4 hours.

Remove chicken from brine, drain, and pat dry with paper towels. Place chicken, breast-side down, on a clean cutting board.

Cut along both sides of chicken backbone using kitchen shears. Remove bone; reserve for another use or discard. Maintain skin-side down position; cut into breast bone and a bit of the cartilage above the bone about 1/4-inch deep using the tip of a sharp knife. Flip chicken skin-side up.

Place the heel of one hand on top of other hand's wrist; press down on the center of the breast using the heel of the hand on top of the cut area to flatten the center and achieve a more uniform thickness.

Combine smoked paprika, garlic powder, cumin, and black pepper in a small bowl; rub onto both sides of chicken, gently lifting the skin wherever possible to place some rub directly onto meat. Refrigerate seasoned chicken uncovered for at least 2 hours.

Remove chicken from the refrigerator before grilling so it can come to room temperature for 10 to 15 minutes.

Preheat an outdoor grill for medium heat to about 375 degrees F (190 degrees C) and lightly oil the grate.

Place chicken, bone-side down, onto the preheated grill and cook for 50 to 60 minutes. An instant-read thermometer inserted near but not touching the bone should read 150 degrees F (65 degrees C). Flip chicken, skin-side up; brush with barbecue sauce. Continue grilling until chicken is no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).

Transfer chicken to a platter, tent with foil, and rest for about 10 minutes. Cut into 6 servings. Serve with additional barbecue sauce.