- Two 3-to-4-pound whole chickens, spatchcocked and halved through the breastplate (a total of 4 halves)
- 3 tablespoons Sweet-and-Savory Rib Rub
- 4 cups Rodney’s Vinegar BBQ Sauce
Serves: 4 to 6
Fire up your grill to between 225°F and 250°F.
Sprinkle the chickens on all sides with the rib rub. Place the chicken onto the hot grill, bone-side down. Close and cook until the bone sides are nicely browned, about 1 hour and 30 minutes, being careful to maintain a steady grilling temperature between 225°F and 250°F.
Mop the skin side with the sauce, then flip the chickens and mop the bone side with the sauce as well. Close and cook until the thickest part of the thigh reaches 165°F, about 1 hour.
Mop the chickens once more. Take them off the grill and allow them to rest for 5 minutes before serving.