To butterfly a chicken simply means to remove the back bone from a whole chicken, so when it’s laid out flat, it resembles a butterfly. Also known as spatchcocking. So what’s the point of this you say? Well.. It cooks more evenly and for about half the time than what it would take to cook the whole bird, whether that’s on the grill or in the oven. Not only is the cooking time cut in half, it also makes a mean presentation. Now all you need is a great marinade and you’re set!

STEP 1: Start with a whole broiler/fryer chicken weighing about 3-1/2 to 4 pounds. Remove the neck and giblets from the body cavity.

STEP 2: Place the chicken on a cutting board breast-side-down. Working from the cavity opening up to the neck, cut down each side of the back bone with a pair of kitchen shears. Discard the backbone.

STEP 3: Flip the chicken over, so the breasts, thighs, and legs are facing up and spread out. Using the palm of your hand, press down right in the middle of the breast until you hear a crack. The chicken will flatten out even more after this step. And the bird is ready for cooking!