Watch and learn how to butterfly, or spatchcock, a chicken. Butterflying a chicken is a great technique for grilling or oven-roasting as it will cook faster and more evenly. Begin by patting your chicken dry. Turn over the chicken so its back is facing up. Using poultry or kitchen shears, cut along either side of the spine and remove it. Lay the chicken flat and use a knife to make a notch in the white cartilage in the breast bone at the neck end. Cut a slit on either side of the cartilage. Pop out the breast bone and remove it entirely. Turn over the chicken and tuck the wings under to keep it neat. You're now ready to cook your chicken.
Watch as Bobby Flay grills old school chicken skewers. He gives tips on how to keep skewers from burning and cooking chicken evenly without plumping up. Follow these simple steps to grill citrus flavored chicken.
1. Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.
2. Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours.
3. Prepare a charcoal grill to high heat.
4. Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender.
5. Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.