You need a whole chicken, place it on its breast. Starting from the neck, make a long cut down one side of the backbone to the tail. Make another long cut down the other side of the backbone. Remove the backbone and discard or save it for stock.
Fold the chicken open like a book, skin side down. Use a paring knife to cut along each side of the breastbone. Run your thumbs along both sides of the breastbone and white cartilage, then pull the bones out. The chicken is now spatchcocked.
Lightly coat the chicken with olive oil and season with your favorite rub or seasoning salt and pepper.
Grill the chicken skin side down for about 15 minutes and then turn it over to finish grilling it. The chicken should reach at least 165 degrees. Use a thermometer to check to see if it's done . Place the thermometer in the thickest part of the chicken being careful not to hit a bone.
You can wrap the wing and leg tips in foil if you like.
This is some good eating!
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