To spatchcock the chicken: Place chicken on a cutting board breast side down. Cut along the spine on both sides to remove back bone. Flip the chicken breast side up. Using your hands press along the breastbone, you should hear a crack. The goal is to get the chicken as flat as possible.

To make the marinade: Whisk together the avocado oil, mustard, oregano, lemon zest, lemon juice, garlic, salt and pepper.

Rub marinade on the chicken, getting into and under skin. The goal is even coverage over the entire bird.

Heat the grill on medium-high heat (350-400 degrees).

Place chicken skin side down on grill grates until lightly crispy and charred, about 5 minutes.

Reduce heat on your grill to a medium-low (300-325). Flip chicken over and move to either an indirect heat area of the grill or a cold spot on your grill. Continue cooking the chicken until the internal temperature of the chicken is 165F. This should be approximately 45-55 minutes.

Meanwhile, make the grilled peach & Vidalia onion relish. Split peaches in half and grill. Combine the diced peaches, onion and bell pepper. Add remaining ingredients and adjust seasonings.

When the chicken is finished cooking, transfer the chicken to a cutting board and let it rest for 10 minutes, carve, and serve family style. Serve with the relish on the side.