If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
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
