1 Whole Chicken, butterflied
1 Tbsp. Smoked Paprika
1 Tbsp. Chili Powder
1 Tbsp. Regular Paprika
1 Tbsp. Italian Seasoning
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
1 Tbsp. Brown Sugar
4 Tbsp. Franks Red Hot Sauce
4 Tbsp. Olive Oil
1 Lemon, zested and Juiced
2 Tsp. Salt
2 Tsp. Freshly Ground Black Pepper
In a glass container that is big enough to fit the whole butterflied chicken, add in all of the marinade ingredients and mix to combine.
Add in the chicken, making sure to massage the marinade into the chicken; cover and let marinade for a minimum of 4 hours or overnight.
Preheat your oven or grill to 400 degrees Fahrenheit. Remove your chicken from the refrigerator 30 minutes prior to grilling or placing in the oven.
Bake/Grill for 45 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
Remove and let rest.
Carve, serve and enjoy.