Spatchcocked chicken

Spatchcocking isn't exactly a cooking method; rather, it refers to the process of breaking down a whole chicken to reduce cooking time while retaining the meaty flavor that comes from working with a whole, bone-in chicken. This method also results in crisper skin and more evenly cooked meat. The term "spatchcock" has been around since the 17th century, when it became shorthand for "dispatching the cock", which meant opening up a chicken before cooking, according to Saveur. Spatchcocked chicken is simple to grill on the grill or roast in the oven, and because the bird is flattened, the meat cooks much faster than a regular whole chicken.

All you have to do to spatchcock a chicken is remove the backbone. To do so, place the raw chicken on its belly with the backbone facing up. Using a knife or kitchen shears, cut along both sides of the backbone to completely remove it from the bird. Then flip the chicken over and flatten it with your hand until it's all about the same thickness.