I finally got around to spatchcocking my first chicken. Spatchcocking, also known as butterflying, is extremely easy and produces a bird that cooks quickly and evenly by removing the backbone and the keel (breast) bone. I learned my technique from this here video. Rather than use poultry shears, I used my very sharp, very honed knife. Everything worked out. Below is a picture of the raw bird, post spatchcock. I totally blanked and forgot to take a picture of the finished product, but I assure you, it was some of the most deliciously moist chicken I’ve ever had. I dusted the chicken in a heavy blend of Greek-ish spices (oregano, thyme, salt, lemon pepper, garlic) and olive oil. I fired up the gas grill until the temp reached 450 degrees. I then turned the middle burner (out of 3) off and placed the chicken skin side up over the now turned off burner. Close the lid and walk away for 45-50 minutes, and you have a perfectly cooked chicken. This was paired oh so wonderfully with a greek salad.