Grilled Peach Habanero Chicken Halves

Step 1 In a small bowl, combine the Head Country Championship Seasoning and kosher salt.

Step 2 Spatchcock chicken by placing it on a cutting board, breast side down, and removing the backbone. Next, split the chicken in half through the breast.

Step 3 Dry brine the chicken, top and bottom, by coating liberally with Head Country Championship Seasoning mixture (you might have some left over). Add seasoned chicken halves to a wire rack over a cookie sheet and refrigerate for about an hour.

Step 4 Meanwhile, preheat your grill to 325 degrees F.

Step 5 After an hour in the fridge, add chicken halves, bones-side down, directly to the grates of your preheated grill. Close the lid on the grill and cook chicken for 30 minutes, or until the internal temperature nears 145 degrees F.

Step 6 Using the squirt bottles on the Head Country Mexican BBQ Sauce, cover the chicken halves with sauce. Use a brush or spoon to spread evenly, if desired. Close the lid on the grill and cook for 10-15 minutes more, to set the sauce and to bring chicken to an internal temperature of 165 degrees F.

Step 7 Pull chicken halves from the grill. Serve hot with traditional or Mexican-inspired BBQ sides—we went with refried beans, fresh flour tortillas, and homemade pico de gallo.