Spatchcock Chicken never fails to impress. It's very easy and comes out perfect every time. Spatchcock chicken is my "ace-in-da-hole". The perfect side with this is roasted corn-on-the-cob and onion rice.

Onion rice: In a dutch oven pot.Combine 1-cup of rice, 1-can of mushroom soup, 1-stick of butter, cook at 365* indirect, covered 30 minutes, then uncovered final 30 minutes. (or covered on stove-top medium heat for 50 minutes.)

Note: I have found that most butchers will cut the back bone out of the chickens if you ask them, also if you have a Whole Foods Market near you I highly recommend their chickens.