Spatchcock Chicken with Miso and Sesame Seeds
You can easily ask a butcher to spatchcock the chicken for you, but it isn’t difficult to do at home and can be curiously pleasurable. Just sit the chicken, breast-side down, on a board and press down a little until you hear a gratifying crunch. With a good pair of kitchen scissors or poultry shears, cut along each side of the backbone. Remove the backbone, then flip the chicken over and press down on the breast, to flatten it a little. The marinade infuses the chicken overnight with a deep and musky saltiness, but not spikily so; intense though miso most definitely is, it works subtly, bringing its caramelly saltiness to the meat.
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