Need opinions on chicken.

I am grilling a spatchcocked chicken today on my Weber OTG. I am going to use a 2 zone method where I stack the charcoal to one side. The chicken has been marinaded for 12 hours in Italian dressing and then well dusted on and under the skin with Yardbird. I cook it about 5 minutes a side over direct heat and then move the chicken to the cool side. I like to sauce it here.

I have the following options. Sheely's SC mustard sauce, a western NC sauce, Mad Dogg Ultra (hot tomato based) and of course no sauce. I wondered what folks think I should do and I am at an impasse. This is my first Yardbird chicken and I am a little excited to try this stuff. They are rubbed and unwrapped in the fridge right now. I am leaning toward to different halves.

So what do y'all think?

Don't sauce until the end, and not until you try it with the rub. The guys ahead of me both have valid points.

Thanks folks. The first time through is nada sauce.