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Butcher spatchcoked my chicken backwards... what to do? HELP

I asked the butcher to "butterfly" my chicken this afternoon for me so I wouldn't have to fool with it.  Mistake.  Apparently he did it backwards.  Maybe this is common and I'm an idiot, but I've never seen this before.  He removed the breastbone instead of the backbone.  The way the chicken is sitting, if I lay it flat the breasts will be sort of underneath and to the sides of the chicken while the legs and thighs are sort of on top.  How will this affect cooking?  Seems like the breast could easily overcook in the position its in and the legs and thighs undercook.  I was planning on cooking 375 with a raised grid.  Should I go indirect now?  SMH... should've just done it myself. 

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