Spatchcocking is the process of butterflying a whole chicken or turkey, bones and all.
To spatchcock a chicken, turkey or really any bird, you are cutting it so that it will lay flat. A flattened chicken will cook evenly and faster than a whole chicken due to a similar thickness throughout. It will also be much easier to manage on the grill and have more surface area to absorb your marinade, seasoning and smoky flavours – if you’re using charcoal or wood chips.
All you need is a pair of meat shears, a sharp knife, a hard cutting surface and a chicken.