My father has since long passed, but if he were still alive, I'd probably be making something nontraditional for him for Father's Day like French onion soup or mussels.

Both were among his favorite dishes, and the day is all about the man who brought you into this world and raised you to feel special, right?

My husband, on the other hand, is okay with tradition, which for about one-third of all home cooks in America on Father's Day means throwing something on a hot grill for a backyard cookout.

While you can't miss with a juicy steak or burger, I'd suggest spatchcocking a chicken — or butterflying it by removing the backbone and pressing it flat — for something special. Not only is the presentation pretty spectacular, but it's a speedier and more even way to cook America's favorite poultry to perfection.

This can't-miss recipe starts with a sweet and spicy rub made with brown sugar, smoky paprika and the gentle kick of cayenne. A garlicky and intensely herbaceous green sauce goes on top, either as a drizzle or (much preferred) as a generous slather so each successive bite is as succulent and vibrant as the first.

I paired the bird with an easy summer salad featuring my husband's favorite vegetable, Brussels sprouts. Normally, I'd roast the veggie in a hot oven or basket of an air fryer. Here, the tiny cabbages are sliced very thin and then tossed in a light and slightly cheesy vinaigrette brightened with lemon juice and zest. Dried cranberries add a sweet and colorful garnish.

Spatchcocking a chicken might seem like a scary task, but it's actually pretty easy with a sharp and sturdy pair of kitchen shears.

All you have to is place the chicken breast-side down on your work surface then, using your scissors, cut up along each side of the backbone, slicing through the ribs as you go. Then, open the bird up like a book, flip it over and use the heel of your hand — with some force — to flatten the breastbone. (You should feel it crack.)

Save any extra sauce for chicken salad or chicken tacos the next day. It's also surprisingly delicious as a dip for potato chips.

Spatchcocked Grilled Chicken with Brussels Sprouts Slaw

For spice rub

1 tablespoon brown sugar

2 teaspoons smoked paprika

2 teaspoons garlic powder

1 teaspoon chili powder or cayennes (or more, for extra spice)

1 teaspoon freshly cracked black pepper

1 tablespoon plus 1 teaspoon salt, divided

2 tablespoons extra-virgin olive oil or vegetable oil, for grill

1 (5-pound) chicken, spatchcocked

For green sauce

1 bunch fresh basil leaves (about 1 cup)

1 bunch fresh cilantro leaves (about 1 cup)

3 or 4 green onions, roughly chopped

4 garlic cloves, chopped

3/4 cup mayonnaise or plain Greek yogurt

Zest and juice of 2 lemons

For Brussels sprouts salad

4 cups shaved or very thinly sliced Brussels sprouts

1/4 cup extra-virgin olive oil

Juice and zest of 2 lemons

1/3 cup dried cranberries or raisins

1/4 cup chopped chives

1/3 cup grated Parmesan cheese

Salt and freshly ground black pepper

In a small bowl, mix together the brown sugar, paprika, garlic powder, pepper and 1 tablespoon of salt.

Pat chicken dry using a paper towel, then rub all over with the spice mixture. You want to be sure to completely cover the bird's skin.

Heat the grill over medium-high heat if using gas, or after lighting charcoal in a charcoal grill, and allow the coals to burn until they're at least two-thirds covered in white ash and stop smoking heavily. (This can take up to 20 minutes, depending on the amount of charcoal.)

When the grill is hot, brush the grates with a paper towel coated in oil. Grill the chicken, skin-side down, over direct heat until crispy and lightly charred, about 5 minutes.

Lower the heat to low, then flip the chicken and continue grilling until the skin is golden brown and the juices run clear, about 45 to 50 minutes. It should read 165 degrees on an instant-read thermometer on the thickest part of the chicken.

While chicken is grilling, prepare sauce. Place basil, cilantro, green onions, garlic, mayonnaise, lemon juice and zest and a generous pinch of salt in a blender or food processor. Blend or process on high until you get a smooth sauce, about 2-3 minutes.

Prepare salad: Place sliced Brussels sprouts in a large bowl. Add olive oil, lemon juice and zest, cranberries, chives and grated Parmesan. Toss to combine well, then season with salt and pepper.

When chicken is done, remove to a cutting board and let to rest for 10 minutes (so juices redistribute). Carve into slices or pieces, and serve on a large platter, family-style, with the green sauce on the side for dipping and shaved Brussels sprouts salad.

— Gretchen McKay