Five-Spice Spatchcocked Grilled Chicken

For grilling the whole bird, we stand by the tried-and-true methods of spatchcocking the chicken and giving it a dry rub. The spatchcock does a few things: It flattens the bird so the breasts and legs cook evenly and cuts down on cooking time. And unlike a wet brine, a dry rub—this one’s got five-spice, MSG, and light brown sugar—gets into every nook and cranny of the whole bird without making a big mess. (You can skip the MSG if you prefer, but it will add just the right amount of umami backbone to the rub, so we recommend it.) —Jessie YuChen