A much quicker way to cook a whole chicken that’s perfect for a barbecue. Delicious served with this goats’ cheese, peach and radicchio salad. To spatchcock the chicken, turn it breast-side ...

If your chicken is already spatchcocked, you can skip the next step. Step Flip the bird over on a chopping board so it is breast-side down, with the parson’s nose (bottom) closest to you.