If you want to halve the time it takes to roast or grill a whole chicken, there's one surefire technique: Spatchcock it. If you want to halve the time it takes to roast or grill a whole chicken ...

If so, you need to try the pickle-brined spatchcocked chicken recipe from Grillo’s Presents Pickled: 100 Pickle-Centric ...

Instead, get a leg up on roasting the crispiest, juiciest, and most succulent chicken by spatchcocking the bird before it goes into the oven. Spatchcocking is a bird butchering method that ...

Spatchcock the chicken: Place chicken, breast-side down, on a cutting board. Use kitchen sheers to cut just to one side of spine from tail to top of chicken, keeping tail whole on one side of cut.

Begin by spatchcocking your chicken. You can ask a butcher to this for you if you wish, but it is relatively easy to do yourself. Start by placing your chicken breast-side down, with the legs ...

Preheat the barbecue or oven to 180C/350F/Gas 4. For the spatchcock chicken, slash each chicken leg two or three times with a sharp knife. Season with salt and freshly ground pepper, sprinkle with ...

To spatchcock the chicken, place it breast-side down, with the legs towards you. Using sturdy scissors cut along either side of the backbone to remove it, cutting through the rib bones as you go.

Set this marinade aside. Season the spatchcocked chicken really well on both sides with salt and freshly ground black pepper. Lay it in a roasting tray, skin side up. Rub the marinade all over the ...