Smoked Salt–Crusted Chicken with Olive Oil Drizzle

The best way to develop a crisp skin on a whole chicken is to butterfly it so it lies flat on the grill. A butterflied (or split) chicken also cooks faster. But it still has a tendency to dry out, so we brine the bird first to keep it moist. Then we coat the chicken in a flavorful spice rub loaded with smoked salt. Even if you use a gas grill, you’ll get wonderful smoked flavor in this chicken from the smoked salt. To intensify the smoke flavor even more, add a handful of soaked wood chips