If desired, wash and thoroughly pat dry your chicken.

To spatchcock your chicken, place the chicken breast-side down on a large cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over so the breasts are facing up and spread it open. Press down firmly on the breastbone to flatten the chicken. Tuck the wing tips behind the back.

Season your chicken generously with Kinder’s All Purpose Seasoning and let this sit out at room temperature for 30 minutes.

While chicken rests, prepare a two-zone cooking set up on your grill and preheat for 5-10 minutes.

Once grill reaches 350°F, clean the grill grates with a grill brush then wipe the grates with a lightly oiled cloth to prevent the chicken from sticking to the grill.

Place the chicken skin-side up on the cooler side of the grill, with the legs angled toward the hotter zone. Close the lid and cook until the thickest part of the breast reaches 120°F, about 35 to 45 minutes.

Once it hits 120°F, move the chicken breast-side down directly over the hot coals. Grill uncovered for 5 to 7 minutes, until the skin is nicely browned and lightly charred. While the chicken is breast side down, brush the underside of the chicken lightly with Kinder’s Chipotle Pineapple BBQ sauce. Then gently transfer the chicken back to the cooler side, breast-side up. You want to take extra care when flipping and moving the chicken around the grill to try and not tear the skin.

Brush the top with Kinder’s Chipotle Pineapple BBQ sauce, close the lid, and cook for 5 minutes until the sauce begins to set. Add another layer of sauce, cover again, and continue cooking until the thickest part of the breast reaches 150°F, about 5 to 10 minutes longer.

Remove from the grill, let rest for 10 minutes, carve, and serve.