HOW TO SPATCHCOCK A CHICKEN:

1. Set the chicken breast side down on a cutting board. Using sturdy kitchen shears, cut along one side of the backbone from top to bottom.

2. Repeat the cut on the other side of the backbone, then remove and discard the backbone.

3. Spread the sides of the chicken, opening it like a book and flattening it as much as possible.

4. Flip the chicken breast side up, then use your hands to press firmly on the highest point of the breast to flatten the bird. The breast bone may crack.

5. If desired, the skin of the thighs and breasts can be loosened from the edges to allow seasoning to be rubbed underneath.