Page 40 - Barbecue Chicken Made Easy

One of the problems with spatchcocking is that the thighs are very loosely connected to the breasts and when you want to move the bird around or flip it during cooking, the thigh and drumstick easily tear off. A way to make handling easier is to keep cutting the bird into two pieces. Flip the bird over and cut between the two lobes of the breast along one side of the keelbone (top of the sternum). Now you have two halves. Half a bird is a generous portion for a hungry person.