Basic butterflying over indirect heat works great for grilling chicken. The brick isn’t necessary. I do it quite a bit in the summer. I put my herb rub under the skin (mine doesn’t have butter. It’s thyme, kosher salt, minced garlic, and lemon zest.) It takes 30-45 minutes depending on the size of the chicken and how hot your grill is. Do make sure you rotate the chicken 180 degrees (do not flip over) halfway through cooking.
Who cares about a butthurt chicken?