Spatchcocked Buffalo Chicken
The thrill of spatchcocking chicken isn’t just in saying the name, though it’s admittedly fun. Spatchcocking is a method of flattening a chicken by cutting out the backbone and then opening the bird like a book. This allows the meat to cook more evenly so every bite is equally tender. In this rendition, you’ll create a hot sauce-spiked buttermilk marinade, which infuses the meat with moisture and just enough fiery heat. A wax bean and celery salad stars alongside the chicken, topped with a to-die-for blue cheese and buttermilk dressing.
