Adobo BBQ Chicken

If you’ve never spatchcocked a chicken, you haven’t taken full advantage of the bird. Spatchcocking is essentially deboning most of the chicken and breaking the bones that remain so that the chicken lays flat. It’s a handy technique for grilling or smoking because it can speed up the cooking process and creates a lot more surface area to hold a rub or a sauce (or both!). That’s important when you’re aiming for the big flavor profile of adobo, with the tang of vinegar playing off the caramel