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

Spatchcock the chicken by cutting the backbone out and laying it flat.

Salt the chicken liberally and place it in a ziplock bag with lemon juice. Refrigerate for about an hour.

Light your grill and prepare it for indirect heat at about 400F.

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

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

Baste the chicken with the marinade and cook for 5 minutes. Repeat this three times.

Flip the chicken, baste again, and cook for 15 minutes before flipping it back.

Continue cooking until the breast registers 165F.

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

Cut into serving pieces and serve with accumulated juices.