1 tablespoon dry oregano
1 tablespoon fresh thyme
2 teaspoons smoked paprika
2 teaspoons cumin
1 -2 teaspoons red pepper flakes
1 teaspoon black pepper
1 tablespoon Kosher salt
⅓ cup olive oil
Juice and zest of 2 lemons
1 1/2 tablespoons lemongrass paste
3 tablespoons minced garlic
One 3-4 pound chicken
Lemon for grilling
Put oregano, thyme, paprika, cumin, red pepper flakes, pepper, salt, olive oil, juice and zest of lemons, lemongrass and garlic - mix really well to combine and save about 1/3 cup for basting
Spatchcock chicken by removing remove backbone (see video) and brush marinade on back & front - put in fridge a couple hours up to overnight
Heat grill to medium/high and set up for direct & indirect cooking, and cook chicken skin side down over direct heat about 5-6 minutes or until you get nice grill marks, then flip over and repeat
Move to indirect side, close lid and continue cooking until chicken reaches 160-165 degrees
Cut lemon in half, and grill cut side down about the last 5 minutes of chicken cooking