Remove the innards from the chicken and pat the chicken dry.

Cut out the breastbone of the chicken so the chicken is now split open and can lay flat. Salt both sides of the chicken & lay the chicken flat on a sheet pan skin-side up.

Place the sheet pan in the refrigerator with the chicken uncovered. Let the chicken chill overnight. (Putting the chicken in uncovered along with the salt will slightly dry out the skin making it crispier.)

When you are ready to cook, take the chicken out of the refrigerator 20 minutes before cooking it so it can warm up. This will allow for more even and faster cooking.

Heat the grill to 425-450° F.

TIP: I have 3 burners on my gas grill. I turn on the 2 outer burners and leave the middle one off or on a low setting. This prevents flare ups from the dripping fat to burn the chicken.

While the grill is heating, combine the spices for the rub - turmeric, cumin, coriander, cilantro, salt, pepper, ginger, garlic powder, onion powder, white pepper, and ground mustard. Liberally rub the chicken with the spice mix. Be sure to get under the skin of the breasts to add flavor to them.

When the grill has reached 425-450° F, place the chicken skin-side up. Cook covered for 15 minutes then turn the chicken over. Cook for another 15 minutes and turn again. Do this 2 more times so that in total you will cook the chicken on both sides twice in 15 minute increments for a total of 1 hour. (SEE NOTES) Each time you turn the chicken, squeeze some lime juice on the chicken.

Periodically test the internal temperature using a meat thermometer. Be sure to test close to the bone. Take the chicken off when the internal temperature is 165° F. That may be sooner than 1 hour or it might take a bit longer.

Serve with rice and beans and fried plantains. Garnish with fresh cilantro if desired.