To spatchcock the chickens, first cut down one side of the whole chicken, and then the other to remove the spine.
Flip the chicken over and cut a little slit in the skin on either side of the breast, very close to the opening. Stick the bone of the leg through each slit. This will hold the chicken in shape while you cook it.
Cut up the grapes
Put the grapes and the Dizzy Pig in a mortar. Squash and mix the grapes with the Dizzy Pig, but do not reduce to a uniform paste. Just beat the grapes up a bit, and mix with the seasoning.
Working from the neck area, work your fingers between the skin and the chicken, working all the way down to the thighs and legs...creating a pocket.
Divide the grape mixture between the two chickens, trying to put about 1/4 of the mixture into each half of each chicken, under the skin (in the pocket we created above). Add in any juice that is in the mortar.
Dry off the chickens and spray each one with cooking spray (or simply oil the skins). Sprinkle each chicken with a tablespoon of the zatar and work in.
Cook on a preheated grill at 350. Our grill of choice is a BGE (Big Green Egg). Hillary recommends some pecan chunks for smoke. I'm not a big smoke lover, so I leave that out.
Smoke till breast reaches 160 or thigh reaches 180, about an hour.
Cut each chicken in half and serve.
Dice the onion and slice the grapes
Head a pan over high heat. Add the onions and 1 tablespoon of the butter.
When the butter has melted and the onion starts sizzling, add the wine.
Reduce until the wine is almost gone.
Add the grapes and a couple grinds of black pepper.
Continue to cook over high heat until the grapes start to release their juice and soften a little.
Remove from heat, and stir in remaining butter, stirring constantly till the butter is emmulsified. If using the sauce with the grape chicken, pour any collected chicken drippings into the sauce before serving, and stir to incorporate.