Once you go spatchcock, you never go back! Removing the backbone with scissors ensures quick, even cooking, and this chicken’s spicy grilled flavor can’t be beat.
Save the backbone and carcass of the chicken for stock. You can also save the corn cobs to make a corn stock for polenta, risotto, pasta or sauces.
Need some cheese in your corn salad? Stir in a little queso fresco.