When butterflying a chicken, you simply remove the backbone and lay the bird flat. This not only reduces the cooking time, but also ensures the thighs cook through and the breast remains juicy. Follow this two-step technique to grill or roast a chicken that has crispy skin and perfectly cooked meat.
1. Place the chicken breast-side down on a cutting board. Use a pair of heavy kitchen shears to cut down both sides of the backbone. Remove and discard (or use for chicken stock).
2. Flip the chicken and flatten the breastbone by pressing on it with the heel of your hand. Season and cook.
Try your hand at this technique by preparing Smoky Butterflied Chicken With Garlic-Mayo Tomatoes and Herbs. Or, see Real Simple‘s most-pinned chicken recipes.