Rinse chicken and dry.
Place breast side down on cutting board; start at thigh end and cut alongside of backbone with kitchen shears, turn around; cut along other side to remove backbone, discard.
Flip chicken over spreading apart and pressing firmly on breastbone to flatten chicken.
Place in a large nonreactive bowl and set aside.
Combine marinade ingredients in food processor on high until blended into a smooth paste.
Pour mixture over chicken in bowl and marinate 6 to12 hours in refrigerator.
Remove chicken from marinade; arrange skin side down on hot grill; cook brushing with reserved marinade, turning every 5 minutes for 20 minutes.
Remove from grill to small sheet pan; brush with Barbecue Sauce and place in preheated 400 degrees oven for 5 minutes; check for 165F internal temperature in the thickest part for 15 seconds.
Brush with barbecue sauce; return to oven for additional five minutes if needed.
When chicken is finished cooking remove to serving platter and serve with Caribbean quinoa, Jamaican black beans and spinach apple salad.