Method

Basic BBQ Sauce:
 In a small saucepan over medium heat, stir together all the ingredients. Bring to a boil, stirring frequently, reduce heat to low and simmer 2–3 minutes, until sauce has thickened.
Allow BBQ Sauce to cool, then store in an airtight container in the fridge until ready to use.
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To Spatchcock the Chicken
Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears. Turn chicken around; cut along other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.

Slash the skin of the chicken a few times then place in a large mixing bowl. Transfer some of the BBQ sauce to a separate bowl (avoiding contamination of the stored sauce with Salmonella) rub into the chicken and marinate in the fridge for at least 30 minutes (overnight is good).

Preheat oven to fan 170C.
Place the chicken on a baking rack over a foil lined baking sheet, and roast for 35 minutes. Add a further layer of BBQ sauce and cook for a further 10 minutes