Position an oven rack 4 inches from the heating element and grease a broiler pan. Preheat the broiler. Or prepare a medium-hot grill fire. Spatchcock:

Lay the squab skin side up on the broiler pan, if broiling, or on a work surface. Brush well with:

Sprinkle with:

Broil or grill (starting skin side down, if grilling) until the internal temperature of the breasts and thighs reaches 135° to 140°F and the juices from the thighs are light pink when the skin is pierced, 12 to 18 minutes. When grilling, turn the squab once halfway through cooking. If desired, serve on:

Pour any pan drippings over the squab. Serve immediately.