Butterflied Jerk Chicken

For Chicken:
1 whole roasting chicken
1/4 cup Jamaican jerk seasoning, McCormick
1/2 tsp ground cloves, McCormick
1 ts ground cinnamon, McCormick

For Glaze:
1 cup dark rum, Myers's
1/4 cup frozen pineapple juice concentrate, Old Orchard
1 tsp Jamaican jerk seasoning, McCormick
1 tsp ground cinnamon, McCormick
2 tbsp packed brown sugar

To butterfly chicken,remove neck and giblets; cut away excess fat. Using a pair of kitchen shears, cut along both sides of backbone to remove. Turn chicken over, skin side up, and press down between the breasts to break the keel bone (this will allow the chicken to lie flat on grill). Rinse chicken with cold water and pat dry; set aside.

In a small bowl, combine jerk seasoning, cloves, and cinnamon. Sprinkle liberally over all sides of chicken; set aside.

Preheat oven to 425 degrees.

For glaze, in a small saucepan, combine all glaze ingredients and cook over medium-high heat. Bring to boil; cook for 3 minutes. Remove from heat; divide in half and set aside.

Place chicken, skin side up, in a foil-lined baking pan. Roast for 30 minutes. Turn and brush with glaze. Roast for 10 minutes more. Turn once more; generously brush with glaze and roast an additional 10 to 15 minutes or until internal temperature of thigh meat reaches 180 degrees. Discard remaining glaze used as a brush-on.

Carve and serve hot.

Servings: 4
Prep time: 25 minutes