1 whole chicken (broiler-fryer), about three and a half pounds

¼ cup brown sugar, firmly packed

¼ cup sweet paprika

3 tablespoons black pepper

3 tablespoons kosher salt

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon cayenne pepper

2 cups purchased barbecue sauce, your favorite brand

1 tablespoon lemon juice

½ cup melted butter

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Prepare the chicken: Spatchcock the chicken by removing the backbone with kitchen shears or a chef’s knife. Split the chicken into two halves.
Make the dry rub: Combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper in a bowl. Mix thoroughly.
Season the chicken: Pat the chicken dry and rub the dry rub generously on both halves, making sure to rub it under the skin.
Prepare the grill: Preheat the grill to medium-high heat (375-400°F) and set it up for indirect cooking.
Grill the chicken: Place the chicken on the grill over indirect heat, skin-side up, and cook for 40-50 minutes, flipping halfway through. The internal temperature should reach 165°F.
Prepare the lemon butter: Mix melted butter with lemon juice in a small bowl.
Finish the chicken: Brush barbecue sauce on the chicken about 10 minutes before it’s done. Continue grilling, turning the chicken occasionally and adding more sauce.
Serve: Remove the chicken, brush with the lemon butter mixture, and let it rest before serving.

Storage: Store leftover grilled chicken in an airtight container in the fridge for up to 3 days.

Reheating: Reheat the chicken in the oven at 350°F for 10-15 minutes, or on the grill for a crispy skin.

Spicy Variation: Add more cayenne or red pepper flakes for extra heat.

Herb Butter: Add fresh herbs like rosemary or thyme to the butter for a savory twist.