Spice-Rubbed Grilled Whole Chicken

Stir together paprika, cumin, cinnamon, ginger, black pepper, cayenne, and 1 teaspoon of the salt in a small bowl. If applicable, remove giblets from chicken and reserve for another use. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone; remove backbone. (Discard backbone, or reserve for stock.) Turn chicken to face breast side up; open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks. Tuck wing tips under chicken. Drizzle oil evenly over both sides of chicken; sprinkle all over with spice mixture. Place in a large ziplock plastic bag; seal and refrigerate at least 8 hours or up to 24 hours.

Remove chicken from refrigerator; let stand at room temperature 15 minutes. Preheat a gas grill to medium-low (300 degrees F to 350 degrees F) on one side, or push hot coals to one side of a charcoal grill. Place chicken, skin side down, on oiled grates over lit side of grill. Place a very heavy skillet or aluminum foil-wrapped brick on chicken to flatten. Grill chicken, covered, until well browned, 6 to 7 minutes. Turn chicken over; move to unlit side of grill. Place skillet or brick on chicken to flatten. Cover and grill until a thermometer inserted into thickest part of breast registers 165 degrees F, about 35 minutes. Remove from grill; let rest 10 minutes. Cut chicken into pieces. Sprinkle with remaining 1/2 teaspoon salt; serve with lime wedges.