Direct or indirect spatchcock

[Gettinit]

I am going to be attempting to do my first chicken spatchcock.  I will be doing it on my OTG.  Do you all recommend direct or indirect?  Any suggestions on getting that skin crisp? 

I am thinking indirect about 325.  I have it marinading in the fridge.  Take it out of the marinade about an hour before cooking, place on a platter, blot it dry and put it back in the fridge until it is time to cook. 

Thanks!

[jcnaz]

This one was indirect. Two baskets of Comp K. Skin down for 30, flip it for 30.

I will see if I have a direct pic to share too.
Here is a link to another spatchcock. Two zone, cooked primarily over the coals.http://weberkettleclub.com/forums/index.php?topic=6095.0

[wyd]

I really need to try a spatchcock chicken.  They look really good and seem to be very easy to do.