Spatchcocking is simply just another name for butterflying, but it’s more fun to say and it certainly sounds impressive. When it comes to a whole chicken you actually are applying an advanced technique that requires you to know the bone structure of the bird. It’s more involved than just butterflying a piece of shrimp or a boneless chicken breast.
Why do we use this method? It is desirable in grilling or roasting food since you can cook it in less time and more evenly. If you have ever sat a whole chicken on your grill or smoker it may have turned out fabulous. But now instead think about how nice and crispy you could get the skin if it was closer to the heat source. This is another reason why I like this spatchcock method.