Spatchcocked chicken with white sauce.

For chicken

1 (4-pound) whole roasting chicken

1 tablespoon olive oil

For rub

1 tablespoon coarsely ground black pepper

2 tablespoons brown sugar

1 tablespoon smoked or sweet paprika

1 tablespoon coarse salt

1 tablespoon chili powder

1 teaspoon cayenne pepper or to taste

                                                                                                                                                                                                                                                                                                          

For white sauce

1 cup mayonnaise (preferably Duke’s)

¼ cup apple cider vinegar

1 tablespoon spicy brown mustard

1 tablespoon horseradish

1 teaspoon Worcestershire sauce

½ teaspoon kosher salt

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon freshly ground black pepper

¼ teaspoon hot sauce, or to taste

After I brined the whole chicken in 1/4 cup salt and 4 cups water I dried it off then hit it with the spice rub and olive oil. I placed on the hot  grill with off set heat and added a chunk of pear to do some smoking at about 300-350. I moved it to the hotter side after 30 minutes and turned the skin side down for some crisping up. Server with the white sauce (very tangy) and Fondant potatoes. Another recipe I found that day.

Fondant Potatoes 

YIELDServes 8

PREP TIME10 minutes

COOK TIME45 minutes

INGREDIENTS

• 4 
  medium russet potatoes (about 1 1/2 pounds total)
• 3 cloves 
  garlic
• 4 tablespoons 
  (1/2 stick) unsalted butter
• 1/2 teaspoon 
  kosher salt
• 1/2 teaspoon 
  freshly ground black pepper
• 2 tablespoons 
  canola oil
• 4 sprigs 
  fresh thyme, plus more for garnish
• 3/4 cup 
  low-sodium vegetable or chicken broth

INSTRUCTIONS

1. Peel 4 russet potatoes. Trim the ends, then cut each potato in half crosswise. You should now have 8 flat potato rounds. Place the potatoes in a large bowl and cover with cold water. Let sit for 20 minutes at room temperature to remove excess potato starch. Meanwhile, heat the oven and prepare the garlic and butter.
2. Arrange a rack in the middle of the oven and heat the oven to 400°F. Lightly smash and peel 3 garlic cloves. Cut 4 tablespoons unsalted butter into 8 pieces.
3. Drain the potatoes, rinse with cold water, and pat dry with paper towels. Season the potatoes with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Heat 2 tablespoons canola oil in a large oven-safe skillet over medium-high heat until shimmering. Add the potatoes cut-side down in a single layer and cook until golden brown, 6 to 7 minutes. Flip the potatoes using tongs and add the garlic, butter, and 4 sprigs thyme. (If the potatoes are sticking to the pan, let them cook 2 to 3 minutes more until they easily release before flipping.) Cook until the butter is foaming and starts to brown, 2 to 3 minutes more. Add 3/4 cup vegetable or chicken broth.
5. Bake until the potatoes are fork tender and lightly browned on the sides, 30 to 35 minutes. Garnish with more whole thyme sprigs before serving, drizzled with the pan juices.