Combine all ingredients in a 2-quart sauce pan and simmer for 5 minutes.

Place chicken breast side down. Using a pair of kitchen shears, cut down each side of the back bone. Remove and save for making chicken stock.

Flip chicken over, using the heals of your hands, press down on the breast bone, breasts, and thighs to flatten as much as possible.

Using half the oil, salt, and pepper, rub oil all over 1 side and sprinkle with salt and pepper. Flip chicken over and repeat with the remaining oil, salt, and pepper.

Set chicken aside at room temperature and start the charcoal, you will need a full chimney.

Wrap a large patio brick, or 2 smaller bricks with foil.

Once grill is ready, place chicken, meat side down on the grill, directly over the charcoal, and put the foil wrapped brick(s) on top of the chicken. Close the lid and cook for 20 minutes.

Remove the brick(s), flip the chicken over, and replace brick(s). Close the lid and cook for another 20 minutes. Check the internal temperature of the chicken is 2 or 3 places on each side to ensure the chicken has reached 160 degrees.

Remove the brick and baste one side of the chicken with 1/3 of the BBQ sauce. Close the lid and cook for 3 minutes.

Flip the chicken over and baste the other side with 1/3 of the BBQ sauce. Close the lid and cook for 3 minutes.

Remove the chicken and let rest for 10 minutes. Cut the chicken off at the joints, removing the wings and drummies together. Remove the thighs and legs together then cut at the joint between the thigh and leg. Cut the breasts in half down the breast bone.

Drizzle the remaining BBQ sauce all over the chicken pieces.

Enjoy!