Grilled spatchcocked chicken with honey, chile and lemon

too soon, and you’ll leave its flavorful crust behind and dirty the grates. Instead, I fulfill an urge to snoop by lifting the entire grate, which allows me to preview my chicken from below. Once a crust has formed, the chicken will readily release and can be flipped with impunity.

I let thin cuts cook twothirds of the way through before moving them, and leave larger cuts cooking over lower temperatures for longer before flipping.

Then be sure to flip and baste.

ANDREW PURCELL/THE NEW YORK TIMES Makes: Total time: For the chicken: 1 2 4 2 1 For the chickpeas: 1 2 1 2 1. The day Similar to butterflying, spatchcocking means removing the backbone and opening the chicken up like a book. (3 to 4-pound) chicken tablespoons sea salt lemons cup clear, runny honey teaspoons dried oregano teaspoon dried Calabrian chile flakes or red-pepper flakes teaspoon black pepper Greek yogurt, for serving (optional)