Steps:

1. Cut backbone out of chicken so that it will lie flat.
2. Brine chicken for one hour in refrigerator. Rinse thoroughly and pat dry.
3. Apply spice rub all over chicken and between the skin and breast. Let stand in refrigerator for 1-2 hours. Remove chicken from refrigerator 30 minutes prior to cooking. Rub with butter.
4. Using indirect BBQ heat method, place chicken breast side up over cool part of BBQ. Close BBQ lid or cover chicken with foil canopy and BBQ for 25 minutes. Turn chicken breast side down and BBQ for another 20 minutes still covered.
5. Turn chicken breast side up and cover skin with BBQ sauce or Spedie marinade. BBQ for another 10 minutes with chicken still covered.
6. Test with instant thermometer to insure proper doneness. Breast should be 160°. Remove chicken from BBQ, cover with foil and let stand 5 minutes.

Spice Rub
1 teaspoon of each of the following spices: cumin, garlic powder, paprika, chili powder, onion powder, thyme and oregano. Mix well. Any remaining rub can be stored for your next BBQ.

Indirect Heat Grill Method

Gas BBQ: shut off center burner and use two outside burners. Place the chicken in center over off burner, between two on burners. If grill only has two burners, shut one off and place chicken above it. If your BBQ has a thermometer that measures the temperature inside the dome, it should be about 250° during cooking process.

Charcoal BBQ: after coals are covered with white ash, divide in half and push them to top and bottom into two elongated piles leaving an area between them with no coals. Place the chicken on the grill between two piles of coals.

Broiler: put chicken on a broiler pan at least 10-12 inches below the broiler. Here cooking time is 20 minutes on first side and 10 to 15 minutes on the other and 10 minutes for final glazing.