Spatchcock chicken with orange and chili

Ingredients

• 1 Exceldor whole chicken, flattened
• 1/2 cup (125 ml) barbecue sauce
• 2 garlic cloves, crushed
• Zest and juice of one orange
• 1 tbsp. (15 ml) sweet paprika
• 1 tbsp. (15 ml) ground coriander seeds
• 1 tbsp. (15 ml) Sriracha hot sauce
• 1 medium onion, sliced into rounds
• 1 orange, sliced into rounds
• Salt
• pepper