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1
To butterfly chicken, start by removing neck, giblets, and cut away excess fat.
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2
Next, take a pair of kitchen shears and cut along both sides of backbone to remove.
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3
Turn chicken over skin side up and press down between the breasts to break the keel bone (this will allow the chicken to lay very flat on grill).
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4
In a small bowl, combine jerk seasoning, cloves, and cinnamon.
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5
Sprinkle liberally over all sides of chicken; set aside.
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6
Chicken can be prepared up to this point a day ahead.
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7
For glaze: In a small pot over medium-high heat, combine all glaze ingredients.
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8
Bring to boil and cook until glaze thickens, about 15 to 20 minutes.
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9
Remove from heat; set aside.
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10
Set up grill for indirect grilling over medium heat or heat a 10-inch cast iron grill pan over medium-high heat.
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11
Oil grate when ready to start cooking.
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12
Place the chicken in the skillet skin side down and cook until skin is crisp and has nice grill marks.
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13
Brush the flesh side with the glaze, then turn the chicken over and brush the skin side.
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14
Transfer the grill pan to the oven and bake until chicken is cooked golden and the internal temperature of the thigh registers 180 degrees F on an instant-read thermometer, about 30 minutes.
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15
Transfer to cutting board; let rest 5 minutes before cutting.
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16
Serve hot.
