Using sharp, strong kitchen shears, cut closely along one side of the spine or backbone, then repeat with the other side of the backbone. Be sure to cut as close to spine as possible so you do not remove excess meat. Remove the backbone and discard or save it to make homemade stock.

Flip the chicken over so that it’s skin-side and breast-side up and firmly press down on the breast of the chicken to flatten it until you hear a small crack. This is the breastbone breaking, which will allow the chicken to lie flat. Alternatively, with the legs facing away from you, you can make two small incisions on either side of the breastbone along the neck to help flatten the chicken.

Once the chicken is spatchcocked, pat the chicken dry with a paper towel and marinate it however your heart desires. It’s important to really season the chicken well with oil, herbs, spices and salt and pepper to really get it flavorful and to ensure the skin is nice and crispy.

Turn on all of the burners on your grill and preheat to 400 degrees F. Place chicken skin side down (top down) over the middle burner and grill for 5-10 minutes with the lid closed.

Flip chicken over (keeping chicken in the middle of the grill) and turn off the middle burner so chicken is over indirect heat. Grill with the lid closed for roughly 45 minutes to 1 hour, and be sure heat stays in the grill at 400 degrees F. Grilling time will depend on the size of your chicken. Chicken is done when it reads 165 degrees F. Remove from the grill and allow to rest for 20 minutes before cutting into so that it’s cool enough to carve/cut.

Preheat the oven to 425 degrees F. Place seasoned chicken skin-side up on a large baking sheet lined with foil or in a large cast iron skillet and roast the chicken for 40-45 minutes or until chicken reads 165 degrees F with a meat thermometer.