I barbecued a spatchcock chicken today and made a video of the entire process. If the term spatchcock is a new term for you, it simply means "to prepare (a dressed chicken) for grilling by splitting open" (definition courtesy of TheFreeDictionary.com).
I used a recipe from the Smoke & Spice bbq cookbook (page 175) called Birds of Paradise and a 3 pound cornish rock chicken grown "free range" at The Dam Ranch near Bradenton, FL. And, if you're in the mood for a laugh or two, take a few mintues and check out Brewster the Rooster on their web page.
The recipe uses a marinade of garlic cloves, mint, parsley, cilantro, salt, and olive oil coupled with a basting mojo juice made from orange juice, lime juice, garlic cloves, cumin, oregano, salt, and more cilantro. I marinated the chicken overnight in the refrigerator and then cooked it on my Weber Smokey Mountain.