Directions

• Spatchcock chicken: Lay the chicken, breast side down. Using a pair of kitchen scissors cut along both sides of the backbone, through the ribs. And, remove the backbone. Identify the sternum (cartilage) where the breastbone starts and cut though it. Flip the chicken and press firmly over the breast until it lays flat. Remove any excess skin and fat. Transfer inside a large zip lock bag. Set aside until needed. 
• Marinade: Combine the juices, garlic, and peppercorn in a blender and process until smooth. In a medium bowl, combine all of the spices, 2 tsp salt, and oil. Pour in the blended citrus mix and whisk to combine. Pour the marinade over the chicken. Remove as much air as you can from inside the bag, and seal. Move the marinade around until the entire chicken is exposed to it. Place in the fridge and marinade overnight or 24 hrs. 
• Before grilling: Let the chicken sit at room temperature for about 15-20 minutes before grilling. That way, it cooks more evenly. 
• Grill: Set up a two temperature grilling method. Half of the grill with charcoal (high heat zone) and half without it (indirect heat zone.) Lay the chicken on the indirect heat zone as soon as the grill reaches about 400°F, breast side up. Brush some of the marinade and sprinkle additional salt. Oil spray a few pieces of aluminum foil and cover the wings. Also, partially cover the side directly facing our high heat zone. Cover the grill. Half way through cooking brush oil over the skin and cover again. Remove the foils at any time you feel necessary. 
• For more color: Flip over to the hot zone, breast side down until it browns. Then, lay  it back, on its original position over the indirect heat zone. Finish cooking. 
• The chicken is done when the thickest part of the breast reaches a safe internal temperature of 165°F. Remove from the grill and let it rest for 10 minutes before carving into it. 
• Enjoy as an entree or family style with accompaniments listed above. ENJOY!