Preheat grill to 400 degrees. Combine the ingredients for the rub. Butterfly the chicken (Please!) Apply the rub (it's more of a paste) all over the bird.
Grill breast side down at 5:30 400 degrees for 10 minutes until you have nice sear marks. Turn chicken over, and reduce heat to about 300 degrees. Lower the lid.
Whisk together the glaze ingredients. Brush periodically with the glaze. Cook until the internal temperature reaches 160 degrees.
Carefully remove to a platter. Tent with foil, and cover with a towel. Allow the chicken to rest 10 minutes.
Carve and garnish as desired with citrus and herbs. Enjoy!
I used a Meyer lemon and a blood orange. I zested both, then juiced them for the glaze. Lemons and oranges work great, and I feel confident that grapefruit would as well. Lime might be risky...My small-ish chicken cooked in about 45 minutes. I TOTALLY rely on a meat thermometer!Macronutrients (approximation from MyFitnessPal.com): 328 calories; 31 g protein; 16 g carbohydrates; 15 g fat. Keep in mind: The macros totally depend on which part of the chicken you eat, and how big the chicken is.