Grilled Spatchcocked Chicken

Place chicken breast-side down on a cutting board.

With kitchen shears or a very sharp boning knife, remove the backbone by cutting down either side.

Cut off the wing tips.

Turn chicken breast-side up and press firmly on the breast bone until you hear it crack and chicken lies just about flat.

Combine paprika, sugar, salt, oregano and pepper in a small bowl.

Gently loosen the skin over the breast and work about a teaspoon of the mixture under the skin and over the breast meat.

Rub the remainder of the mixture all over both sides of chicken.

Place in a roasting pan, cover and refrigerate at least 20 minutes and up to 1 day.

Prepare a grill for medium-heat cooking, leaving a cooler area on one side of the grill to move chicken to, if needed.

Place chicken on the grill skin-side up; cook, flipping frequently and moving it to the cool area if you get flare-ups, until it is well-browned and cooked through, about 30 minutes.

An instant-read thermometer inserted into the thickest part of the thigh and breast without touching bone should read 165F.

Transfer to a platter and let rest 10 minutes before carving.