Thinking about tossing a chicken into some brine tonight and grilling it tomorrow night. I want to spatchcock it and grill the whole thing. I'm wondering about what temperature to have the grill and how long to cook it? Anyone have any experience they would like to share? I don't want to burn it up but I'm hoping to get the right amount of crispiness to the skin. Medium heat finished with high heat? or high heat first? Brick'd chicken maybe? sorry to ramble, any suggestions are welcome