Combine all the ingredients except the chicken, lemon and salt in a bowl.

Spatchcock the chicken by cutting the backbone out, laying it flat and pushing down on the breast to flatten.

Salt the chicken liberally, place in a ziplock bag, and squeeze the juice of a lemon onto it. Seal and refrigerate for about an hour.

Light your grill and prepare for indirect heat, about 400F with a drip pan under the grate.

Drizzle olive oil onto the chicken and rub to coat the skin side.

Place the chicken skin side up on the grill and cover, cooking for 10 minutes.

Baste the chicken liberally with the marinade and cook for 5 minutes. Repeat a total of three times.

Flip the chicken, baste it a final time, and cook for 15 minutes, then flip again.

Continue cooking until the breast registers 165F using an instant read thermometer.

Transfer the chicken to a cutting board and let rest for 5 minutes.

Cut the chicken into serving pieces and serve with the juices spooned over top.