Set grill temperature to 350°F (180°C). Prep the chicken; using scissors remove the backbone. Spread chicken apart and remove breastbone and cartilage. Turn chicken over and press to flatten.
Brush chicken with oil on all sides and season all over with Cattlemen’s Texas Longhorn Rub.
Place on rack set over a sheet tray. Refrigerate 1 hour.
Grill chicken over indirect medium heat 30 to 40 minutes, or until internal temperature reaches 145°F (62°C). Brush with Cattlemen’s Bourbon BBQ Sauce. Transfer to direct heat and grill for 8 to 10 minutes or until internal temperature reaches 160°F (72°C).
Allow chicken to rest 15 minutes before carving. Hold warm for service.
