Spatchcocking: "Cutting a chicken or other type of poultry down the middle, removing the backbone, and pressing flat in preparation of roasting or grilling."  Spatchcocking is a great method for adding some amazing flavors while reducing your grilling or roasting time by nearly half!  To spatchcock a chicken, use strong kitchen shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken, until you hear the breastbone crack, to flatten it out into an even thickness.    Here’s the marinade recipe I like to use 2 Tbs Tabasco Sauce (I like the new Buffalo flavor) 1/4 cup olive oil 2 Tbs apple cider vinegar 2 Tbs Lemon Juice 2 Tbs Light Brown Sugar 2 Tbs Worcestershire Sauce 2 Tbs fine sea salt 1/2 orange Juice 2 cups apple juice   Whisk together the marinade ingredients in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a rimmed dish. Pour in half of the marinade. Seal the bag and rotate it around to…