Spatchcock Chicken

All spatchcock is removing the backbone from a chicken and laying it flat.  Its a nice way to cook a whole chicken either on the grill or roasted in the oven.  I found the easiest way to do this is to have a sharp pair of poultry scissors (My husband calls them kitchen sheers) .  Place the chicken breast side down and use your scissors to cut on either side of the backbone through the ribs.

Season the chicken with what ever you like.  We used McCormick Seasonings that my sister recommended.  For a whole chicken you need to use 2 packets and follow the directions on the packet.

Either Roast in the oven on 350 for 20 minutes per pound until breasts register 180 degrees.

Or grill over medium heat.  I place chicken breast side down; first for 15 to 20 min and then flip it and cook until breasts register 180 degrees.  Be careful with breast side down some marinades burn rather quickly.