To prepare the chicken, unwrap it and be sure to take the bag of giblets out of the cavity. Turn the chicken so the meaty, breast-side is down on your cutting board. Using poultry shears, cut along both sides of the backbone and remove it. Using the heel of your knife, break the keel bone, which will help the chicken lay flat. Place the chicken on a parchment-lined sheet tray, breast side up. The chicken should lay flat. This technique is called spatchcock.

To make the rub, mix together all of the spices until thoroughly combined.

Generously season the chicken on both sides with the spice rub. Allow for the flavors to blend, refrigerated, for at least 2 hours but up to 12.

Preheat a gas or charcoal grill with a two-zone fire, so one side is medium heat and the other low heat. Sprinkle the wood chips on the hot coals. Tip: If using the Big Green Egg, insert the plate setter and maintain a temperature of 350º to 375º.

Place the chicken skin side down on the hot side of the grill, and cook until the skin is caramelized and crisp, 4 to 5 minutes. Flip the chicken over and move it to the cooler side of the grill. Note: If using the BGE, place the chicken breast-side up in the center of the grill.

Close the lid to capture the smoke. Continue to grill the chicken until the thigh reads 165° on a meat thermometer, about 1 hour.

Allow the chicken to rest for 10 to 15 minutes on a cutting board with a juice groove.

To carve the chicken, remove the leg and thigh quarters from the chicken and then separate the legs from the thighs. Place on a platter. Remove the breasts, keeping the bones attached, and place on the platter.

Generously slather with Alabama White BBQ Sauce, and serve.