Spatchcocking (or butterflying) a whole chicken is fairly simple with a great video tutorial available
here. Some cooks like to protect the wing tips from burning, but in this rustic recipe the burnt edges add authenticity. Instead of a regular brick I use a heavier landscape paver that I bought at Home Depot for less than $2. Both the jerk marinade and the salsa should be made the day before so the ingredients have time to reach maximum flavor. Let the chicken soak in the marinade overnight. The dry ingredients of this marinade (before the peppers, chiles and wet ingredients) make an awesome, island-inspired dry rub for grilling pork or seafood. A charcoal pit is the ideal cooking method, but if you use your gas grill be sure to add some wood chips to your smoker box to get that authentic jerk flavor.