FOOD NEWS
Spatchcocking Is The Key To The Juiciest Barbecue Chicken
BY MATTHEW SPINA
Spatchcocking, or butterflying, cooks whole chickens more evenly and quickly by removing the spine so the whole bird stays together but can lie flat during a grill or roast.
Spatchcocking gives parts of the bird like the thighs more heat exposure than normal. This way, both the white and dark meat in your barbecue chicken will cook evenly and quickly.
Chicken doesn't have much fat, so the longer you barbecue it, the drier it gets. Spatchocking gets it done faster, so it's still juicy by the time you take it off the grill.
To spatchcock a chicken, use kitchen shears or a sharp serrated knife. With the breast side down, cut on either side of the spine from the back to the front of the chicken.
It takes effort, but the bones are small and break down easily. Once you've removed the spine, flip the bird over and press down on the breast until you hear the breastbone crack.
Now your flat chicken has its white meat facing up further away from the grill, and the dark meat closer to it. It's ready for a spice rub and barbecuing for amazing results.