Reverse Barbecue Chicken

Turn the whole chicken breast-side down on a cutting board. Use kitchen shears to make two cuts along both sides of the backbone to remove it. Save the backbone for broth.

Bend the chicken open and find the breastbone, which is covered by a piece of cartilage. Slice about a quarter-inch deep into the cartilage. Flatten out the chicken until the breastbone reveals itself, then cut through the breastbone to split the chicken into two halves.

Trim any excess fat and optionally cut off the flat sections of the wings for a nicer presentation. Save these for broth or a chef's snack.

In a large bowl, combine salt, brown sugar, garlic powder, black pepper, smoked paprika, cayenne pepper, and BBQ sauce to create the wet rub. Whisk until thoroughly mixed.

Transfer the chicken halves into the bowl with the wet rub and toss until thoroughly coated. Use tongs or your hands to ensure even coverage.

Place the coated chicken halves, skin-side up, into a shallow roasting pan. Use a spoon or brush to transfer any remaining wet rub from the bowl onto the chicken, applying it as evenly as possible.

Cover the roasting pan tightly with aluminum foil and bake in a preheated oven at 325°F (160°C) for 45 minutes.

Remove the chicken from the oven and let it rest, still covered with foil, for 1 hour. This allows the cooking process to finish and the chicken to cool down.

Unwrap the chicken. If you are using the overnight method, brush the pan juices and wet rub over the top of the chicken, then re-wrap and refrigerate overnight. Otherwise, proceed to the next step.

Scrape off any marinade that has solidified on the surface of the chicken using a spatula or stiff finger. Transfer the chicken to a plate and let it warm up for about 30 minutes before grilling.

While the chicken warms, transfer all the pan juices and remaining wet rub into a small saucepan. Place over medium heat and bring to a boil. Stir and reduce for a few minutes until the sauce thickens slightly.

Prepare your grill by arranging 14 charcoal briquettes spaced a few inches apart for even heat. Once the coals are hot and covered in ash, place the chicken halves skin-side down on the grill.

Grill the chicken skin-side down for about 3 minutes to start the browning process.

Flip the chicken skin-side up. This side has more insulation, allowing for gentle reheating. Continue to flip and mop with the reduced BBQ sauce every few minutes, ensuring even browning and charring. Cover the grill occasionally if it's windy.

Once the chicken is heated through, has a gorgeous finish, and is cooked to your liking (approximately 30-35 minutes of grilling time), remove it from the heat and transfer it to a cutting board.

Brush the grilled chicken with extra BBQ sauce. Arrange with cornbread crepes (or tortillas), sliced green onions, and lime wedges for serving.

Slice the chicken and serve with extra sauce, a squeeze of lime, and wrapped in cornbread crepes.