Preheat your BBQ (smoker) to 350f, set up for indirect grilling.
Place a water pan/tray on the heat deflectors to maintain moisture within the pit but mainly to catch drippings. Place grates on the top tier of the Kamado Divide & Conquer
Prepare the butterflied chicken by gently separating the skin from the flesh and season underneath the skin with Lanes House Divided 3.0 BBQ Rub. Lightly oil the outer skin then season. Don’t forget to season behind the wings and legs.
If you prefer a more smokey flavor profile in your chicken, now is the time to add a small chunk of your favorite smoking wood or wood chips on top of the lit charcoal
Lay the chicken (cavity side down) in the middle of the grates then close the lid with upper and lower vents open to maintain temperature at 350-360°F. Cook for 90 minutes.
Prepare the salsa by combining the finely diced tomato and red onion in a bowl with a handful of chopped coriander. Add the juice of ½ a lime then mix well. Season with salt and pepper to taste and set aside.
Prepare the guacamole by mashing an avocado in a bowl with the juice of ½ a lime. If you like spicy then simply add diced chili or chili flakes. Season with salt and pepper to taste then set aside.
Preheat a cast iron skillet or plate on the BBQ or stove at high heat with ½ Tbsp of olive oil.
Combine the capsicums and brown onion in a bowl with ½ Tbsp of olive oil and some more of your favorite BBQ rub. Mix well then add to heated skillet.
Cook vegetables for 3-4 minutes on high heat (or to your liking) then remove from heat and place in a serving bowl.
Place tomatillo salsa, sour cream, lime wedges in individual serving bowls
Remove chicken from BBQ once internal temperature reaches 165-170°F in the thickest parts (thigh/breast) and slice.
Heat corn tortillas in skillet
Load tortillas any way you like and serve up!