I have made enough spatchcocked chickens with the skin that I am ready to branch out. Skinless seems like a nice new direction for health and level of difficulty reasons. I am doing two since I just got a grill extender and can do two level now. One with rub/oil and one with fresh herbs since we grow our own herbs and because that's my specialty with skin-on.
The basic recipe is to remove skin and apply oil and rub. Let set for 5 hours, cook indirect at 375.
The herb recipe is....no idea. I don't really know how applying oil, basil and chopped garlic is going to work out without the skin. I'm tempted just to experiment with two different rubs ( make the second garlic salt and pepper) and just add a finishing-type sauce towards the end to carmelize. Probably Sweet Baby Rays (kids love the sweet).
If anyone has suggestions on temp/method, I would appreciate it.