When it comes to a backyard cookout, you can’t miss with a juicy steak or burger. If you’re looking for something special, I’d suggest spatchcocking a chicken — or butterflying it by removing the backbone and pressing it flat. Not only is the presentation pretty spectacular, but it’s a speedier and more even way to cook America’s favorite poultry to perfection.

This can’t-miss recipe starts with a sweet and spicy rub made with brown sugar, smoky paprika and the gentle kick of cayenne. A garlicky and intensely herbaceous green sauce goes on top, either as a drizzle or (much preferred) as a generous slather so each successive bite is as succulent and vibrant as the first.

I paired the bird with an easy summer salad featuring my husband’s favorite vegetable, Brussels sprouts. Normally, I’d

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