First, start with a nice size whole chicken. Open package and rinse thouroughly. Remove the neck, gizzards, and liver.

To have the best results, use a very sharp knife so you can cut through any bone you might encounter. I start with the spine. I start on one side of the spine and cut straight down sepeparating the back. Then I repeat the step on the other side, totally removing the spine from the body.

Next, lay the chicken flat and fole the leg and thigh sections outward. SImply cut between the thigh and body to seperate. There is no bone here so it is an easy, effortless cut. Repeat on the other side.

Next find the "knuckle" between the thigh and leg and cut them apart.

Find the "knuckle" between the wing and body. One cut will do it.

Take the breast and flip it over meat side down (rib cage facing up). Apply pressure outwards to pop the keel bone. Remove the keel bone and run your finger down the front to separate and remove the cartilage.

Next, cut the breast meat in half and remove the skin. You know have boneless, skinless breast and have saved a bunch of money.

Here are all the parts put together to show you'll how it will look. Next, time to season them and put them on the grill.