Herb & Butter Roasted Spatchcock Chicken

Preheat your grill to 350F with hickory wood. While the grill is heating up, melt the following ingredients in a small pot to create the Herb & Butter Slather: 2 sticks unsalted butter, 1/3 cup olive oil, 1/2 cup minced garlic, 1/3 cup lemon juice, 2 tbsp dried chives, 2 tbsp dried parsley, and 2 tbsp dried Mexican oregano. Season the spatchcocked chickens generously with lemon pepper, additional salt, and pepper. Place the chickens on the grill bone side down. Slather the chickens generously with half of the prepared flavor bomb. Grill for 1/2 hour, then use the remaining slather on the chickens. Continue to grill for an additional 30-45 minutes until the internal temperature of the chicken breast reaches 165F. Remove from the grill and place on a sheet pan. Dollop 2 tbsp of salted, good quality, room temperature butter onto each chicken while it rests for at least 10 minutes.