Remove the chicken from the package. Take out all the giblets and anything inside it. Rinse the chicken thoroughly with salt and cold water. Pat your chicken dry.
Google how to spatchcock your chicken and do so... aka remove the backbone from your chicken. Flip your bird over, and press down firmly.
At this point, I also lightly salt my chicken all over.
De-stem the thyme into a bowl. Add the finely minced parsley. Mix well with the butter into fully incorporated. It helps if you leave the butter out to soften on your counter while you chop the herbs.
Gently (using your fingers) lift the skin from the breast and stuff some of the herby compound butter inside. I do the same with the skin by the legs. Rub the remaining butter all over the chicken on both sides. Tuck the wingtips underneath the chicken.
To ensure the skin is crispy and doesn't stick to the grill, I also rub olive oil over the entire chicken too.
Make sure your grill is preheated to 350 degrees. Once grill is ready, place the chicken breast side down on the grill until it's a bit charred (10-15 minutes) then flip your bird over and cook for another 30 minutes. Temperature in the breast should reach 165 degrees.
Let the chicken rest for about 15 -20 minutes to let the juices redisperse throughout the bird, then serve it up.
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