Spatchcocked Chicken on the Grill
Spatchcocking, also known as butterflying, is the technique of removing the backbone of a chicken with shears so that the body can be opened like a book and flattened. It shortens cooking time in the oven, but is even better for cooking chicken on a grill. It’s also a great method for cooking Cornish hens.
Marinating chicken, and basting it during grilling, will keep the meat moist and tender. To prevent the chicken from falling apart when you turn it on the grill, flatten the uncooked bird on a work surface, and slide a couple of skewers through it. Grill over moderately low heat to allow the skin to grow crisp without burning.
First published June 2016