Spatchcock Chicken has become our favorite way to grill chicken. Spatchcocking involves grilling the whole bird after cutting out the backbone and removing the breastplate.  Everything grills even and juicy to its appropriate temperature.  The thighs and wings are just as juicy as the breast meat.  Technical note:  Spatchcocking is different from butterflying.  Butterflying involves splitting the bird from the breast (front) rather than from the back.

Ingredients:

Roaster Chicken
Tools required:  A good pair of shears or scissors

Preparation:

Cut backbone completely out of the bird.
Cut up one side, cutting through the ribs close to the backbone and back down the other side
Using a paring knife, Pop out the breastplate by cutting underneath it on both sides and lift to remove.
Cut away any excess skin, wash clean and dry.
Season with your favorite spices

Grilling Spatchcock Chicken:
My preference is low and slow.  I like for the temperature to be 350F at the GrillGrate.  Grilling time should be just over one hour.
Final internal temperature at breast and thigh should be 165F with juices running clear.

Start grilling skin side down because GrillGrates protects so well and avoids grease fires, the skin will get golden brown and seared.
After 10 minutes, lift and twist while the chicken is still skin down on the GrillGrate.  Let cook for 10 more minutes and lift with the GrateTool and gently turn the bird over.
Grill to finish 30-40 minutes.  Reposition or twist the chicken again, half way to finish.
Internal temperature 165F with clear juices..

Serving:
The Spatchcock chicken can easily be separated into parts and or carved prior to serving.  We often leave the leg and thigh as a meal size portion for dark meat lovers!

This video is a tutorial on how to spatchcock a chicken: