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To prepare the chicken, unwrap it and be sure to take the bag of giblets out of the cavity. Turn the chicken so the back is face up on your cutting board. Using poultry shears, cut along both sides of the backbone and remove it. Place the chicken on a parchment-lined sheet tray, breast side up. The chicken should lay flat. This technique is called spatchcock.
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To prepare the jerk rub, place the onion, scallions, thyme, salt, sugar, allspice, nutmeg, cinnamon, habañero, soy sauce, grapeseed oil and apple cider vinegar in a food processor. Puree until smooth.
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Season the chicken with salt and pepper to taste, and then rub the marinade over the chicken. Allow to marinate for at least 30 minutes or up to overnight.
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Preheat a gas or charcoal grill with a two-zone fire, so one side is medium and the other cool. If using the Big Green Egg, insert the plate setter and maintain a temperature of 350º to 375º.
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Place the chicken skin side down on the hot side of the grill, and cook until the skin is caramelized and crisp, 4 to 5 minutes. Flip the chicken over and move it to the cooler side of the grill. Note: If using the BGE, place the chicken breast-side up in the center of the grill.
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Close the lid and continue to grill until the thigh reads 165° on a meat thermometer, about 1 hour.
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Allow the chicken to rest for 10 to 15 minutes on a cutting board with a juice groove.
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To carve the chicken, remove the leg and thigh quarters from the chicken and then separate the legs from the thighs. Place on a platter. Remove the breast meat from the bones and place on the platter.
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Serve with Mango Relish.
