In a small mixing bowl, combine the spices for your dry rub. This includes black pepper, sweet paprika, garlic powder, kosher salt, celery salt, ground cumin, and ground coriander. For a little twist, you can add smoked paprika and cayenne pepper if you're feeling adventurous. Whisk everything together until well blended and set aside.

Place your whole chicken, breast side down on a clean cutting surface. Begin by removing the backbone using kitchen scissors or poultry shears. Start at the neck area and cut down each side, working your way towards the legs. You may have to apply a bit of pressure to get through the rib bones, but don't worry—you got this! Once removed, discard the backbone or save it for homemade chicken stock.

Next, flip the chicken over. You'll notice a small triangular piece of cartilage at the top, right where the breastbone is. Take a sharp knife and gently cut down about a quarter inch to help loosen it. This will allow the chicken to spread open without too much resistance. Now with the heel of your hand, press down on the breastbone to flatten it. You want the bird to lie flat, which helps it cook evenly.

Sprinkle your dry rub generously over the chicken, being sure to get it into all the nooks and crannies. Use your hands to massage it into the skin for the best flavor. Allow the chicken to sit for about 15-20 minutes, letting those spices really soak in.

While the chicken is resting, fire up your grill or preheat your oven to 400°F (or 200°C for my Celsius-using friends). If you're using a grill, get it ready for indirect cooking. If you're going the oven route, line a baking sheet with foil or parchment for easy cleanup.

Place your spatchcocked chicken rib-side down on your roasting sheet (if using the oven) or on the grill over indirect heat. Cover and let it cook for 40-45 minutes. To keep it extra tasty, baste it every 20 minutes with your sauce of choice. I recommend my favorite Alabama White Sauce for that extra zing!

If you want that crispy skin to shine, after about 40-45 minutes, move the chicken to the direct heat side of the grill for another 5 minutes. Keep an eye on the temperature; you're aiming for an internal temperature of 160°F (71°C).

Remove the chicken from the grill or oven and let it rest for about 15 minutes. This resting time ensures the juices redistribute, making every bite tender and juicy. After resting, cut it into pieces or shred it for serving.