How to make it
In a high speed blender, blend all the marinade ingredients.
Place 1 whole chicken (3 to 4 pounds), breast side down, on a work surface. Starting at the thigh end, cut along one side of the backbone with kitchen shears. Turn chicken around; cut along the other side. Discard or save backbone for stock. Flip chicken over and open it like a book. Press firmly on the breastbone to flatten. If you had the chicken spatchcocked by the butcher then you can omit the spatchcocking process.
Marinate the spatchcocked* chicken for at least 4 hours, remove from the fridge and let sit for an hour.
Heat grill or the oven up to 350°F cook for 40 minutes or until the inside of the chicken reaches 160°F. Remove from oven, cut in half along the breast bone, garnish with scallions and micro cilantro. Serve and enjoy!