Spatchcocking a chicken is a great method for cooking a whole chicken on a barbecue, especially if you do not want to smoke it. By splitting the bird in half the cooking time is shortened and the meat cooks more evenly over the fire. You still want to use indirect heat to cook the bird, and it will take an hour at least to be done. There is no need to brine a split chicken but many types of marinades and spice rubs can be applied before grilling.
To begin remove giblets, extra fat and rinse the chicken well in cold water. Flip it on the breasts and find the spine.
Using kitchen shears remove the entire spine. The bones are small and easily cut on both sides of the spine. Then look for the white diamond in the center of the breasts. This is the keel (breast) bone.
Slowly cut between the keel bone and arm joint of the chicken. Be sure not to slice all the way down or you will cut the chicken into two pieces. Score along the keel bone on each side until it is removed from the breast meat. Do not cut the wishbone out, it is what holds the two halves together. The chicken is now done and should lie flat.