Special equipment: Strong scissors or poultry shears

Using strong kitchen scissors or poultry shears, cut down either side of the spine and pull to remove it. 

Whisk together avocado oil, lemon juice, garlic, oregano, and salt in a mason jar or bowl.  (I used a mason jar and blender bottle whisk to combine dressing ingredients.  You can also whisk them together in a bowl. 

Add chicken to a gallon-size resealable plastic bag and pour marinade in.  Seal the bag and ensure that the marinade is evenly distributed around the chicken.  Refrigerate for 1 – 24 hours. 

Remove from the refrigerator and let sit for 30 minutes.  While the chicken is in the bag, press down to flatten it out as much as possible. 

For a gas grill:  turn on all the burners to medium-high heat; after about 15 minutes turn one of the middle burners to low and turn the remaining burners down to medium. 

Place the chicken skin-side up on the cooler (with the burner on low) side of the grill with the legs facing the hotter side. Cover and cook for 10-15 minutes, check it.  If it seems like it’s cooking too fast or burning, turn off the burner on low.  Flip the chicken when you have 10 minutes or less of cooking time (about 45-55 minutes total.).  If you want the skin super crispier flip it earlier, if you want it just seared then flip it at the very end. 

Check that the temperature in the thickest parts of the chicken (at least three spots) is now at least 165 degrees F. Remove from the grill; let rest 20 minutes before carving.