Clean and rinse the whole chicken. Using kitchen shears or a very sharp knife, cut out the backbone of the chicken. Open the whole chicken up and cut a little notch in the breastbone to help it lie flat.
Brush the whole bird with some canola oil and sprinkle with salt. Place the chicken on a hot grill, skin side down. {I used a charcoal grill with all my hot coals on one side so I could have a hot side and a cool side, just in case my bird was cooking too quickly or not quick enough.}
Flip the chicken over once the skin has browned and brush with bbq sauce. Continue cooking on the other side until the meat reaches an internal temperature of 165 degrees.
Remove from the grill and cover with foil to rest for 10 minutes. Cut and serve.
