One good recipe: Spatchcocked Chicken with Fig Glaze

What better way to kick off the start of summer than with a time-honored cookout?

If you're thinking "chicken," we've got a sure-fire way to cook an entire bird to perfection on the grill.

It's called spatchcocking, and it creates the ultimate poultry combo _ light and dark meat that are equally tender and juicy, with super-crispy skin.

Also known as butterflying the bird, the technique involves removing the chicken's backbone with a pair of kitchen shears, and then flattening it before sliding it onto a hot grill. Not only is the presentation spectacular, but spatchcocking allows the chicken to cook considerably faster and with more even results.

Some cooks like to flatten the bird under the weight of a couple of foil-wrapped bricks, but it's not necessary (though it will cut down on grilling time). For added stability, run a metal or wooden skewer horizontally through the chicken from thigh to thigh, and be sure to use an extra-big spatula when removing it from the grill grates. And don't forget to tuck the wing tips behind the back to stop them from getting too crisp before the rest of the bird.

I chose a small roaster chicken to make six servings, but you also could use a fryer or broiler chicken or several Cornish game hens. The original recipe calls for pairing broccolini with fresh figs, but I substituted pitted dates for a tasty and colorful side. If you don't care for the florets, no worries _ any grilled vegetable would work.