Clean, rinse, and pat dry the whole chicken well with paper towels.

Prepare the chicken by removing the backbone, and flattening it.

Apply kosher salt, pepper, or your favorite BBQ rub to both sides of the spatchcocked chicken skin.

Fill the hopper with pellets, start up the pellet grill, and preheat to 300-350°F.

Place the spatchcocked chicken on the pellet grill grates with the breast side facing up.

Place an internal temperature probe into the middle of one of the chicken thighs.

Close the lid, cook the spatchcocked chicken for about 1 to 2 hours.

When the internal temperature of the thigh has reached 165°F, remove the chicken from the pellet grill.

Let the chicken rest for 15-20 minutes before carving to allow the juices to distribute.

Carve, plate, and serve immediately. Enjoy!