Butterflying means removing the backbone and breastbone and laying the chicken flat. This is the best way to cook whole chickens on the grill without fear of burnt skin or undercooked centres.

The method works for bone-in breasts and legs too.

1 1.5 kilogram (31/2 pound) chicken, butterflied

2 tablespoons olive oil

2 tablespoons All-Purpose Barbecue Rub

Brush whole chicken with oil and sprinkle both sides with rub. Leave to marinate for 30 minutes.

Preheat grill to high. Turn off one side of grill, and lower heat to medium-low. Place chicken on turned-off side, bone-side down.

Close barbecue and grill for 30 minutes, basting if you wish. Barbecue temperature should be between 350 and 400 F.

Turn chicken over and grill 10 to 15 minutes more or until juices run clear. Cut in quarters to serve. Serve dipping sauce on the side. Serves 4.