Grilling a whole, spatchcocked chicken makes the bird moist and smoky. There are endless ways to season a grilled chicken. Trying turning to Iraq for inspiration—we have a recipe that uses a vibrant yellow spice rub packed with coriander, cumin, sumac, fenugreek, cardamom, and more. Or go with our Cuban-inspired adobo chicken flavored with garlic, oregano, and Spanish smoked paprika. Cooking it on a plancha placed over the grill and weighing it down with a foil-wrapped brick gets the skin super crispy.