Butterflied Jerk Chicken

1. To butterfly the chicken, place the chicken on the cutting board, breast side up with the legs toward you. Gently pull one leg away from the body and, using a knife, cut through the skin between the leg and the body to expose the thigh. Place your hand under the leg and push the thigh up toward you until you see the thigh joint pop out. Repeat with the other leg. Using kitchen shears or a knife, cut along the side of the breast through the ribs from the bottom cavity up toward the wing. Repeat on the other side.

2. Open the chicken by folding the breast over 180 degrees. Flip chicken so it is skin side up and press firmly down on the breastbone to flatten the chicken. Remove any excess fat from the tail section but do not remove the tail. Place chicken in a roasting pan for marinating.

3. Carefully separate the skin from the breasts and the thighs without ripping the skin. Brush the apple cider vinegar under the skin and all over the chicken.

4. To marinate the chicken, add all marinade ingredients to a food processor or blender and pulse several times until the ingredients are mixed and have a coarse texture.

5. Brush a generous coating of marinade under the skin, and then pour the remaining marinade all over the chicken. Refrigerate for 3 to 4 hours, brushing the marinade over the chicken every 30 minutes to keep it coated.

To prepare barbecue

1. If using a kettle barbecue, use natural lump wood charcoal. Light enough coals to evenly cover the bottom of the barbecue, putting more coals on one side so that one side is hotter than the other. Bring the temperature to 180°-190°F/350°C-375°F.

2. If using a gas barbecue, bring the temperature to medium-high.

3. Lightly oil grates using tongs and an oiled paper towel.

To cook the chicken

1. Place chicken on the barbecue, breast side towards hotter end, skin side down for about 10 minutes to sear skin.

2. Flip chicken to skin side up and cook for approximately 45 minutes or until the breast meat is 63°C/145°F.

3. Flip chicken to skin side down until breast meat is 74°C/165°F.

4. Remove chicken from barbecue, carve and serve.