Sweet and Smokey Skillet Grilled Chicken

Sweet and Smokey Chile Paste:
1. Cut or tear the stem off of the tops of the dried chiles, and tap the cut ends into the sink or a bowl to loosen and remove the seeds. Removing the seeds will keep the sauce from getting too spicy, while still retaining a nice smokey flavor.
2. Heat a dry pan or griddle to medium high and toast the dried chiles on both sides until just toasted and pliable. Do not let them scorch! Place the toasted chiles in a bowl with 1/5 cup of hot water and cover for five to ten minutes, until softened.
3. Once the chiles have softened remove them from the water with tongs and place the chiles, garlic, oregano, honey, cilantro, and oil in a blender. Pulse to create a thick, spreadable paste. Add salt and pepper to taste. You can loosen this up with some of the reserve water from softening the chiles if necessary.
4. Set the paste aside in a bowl and prepare your chicken.
Chicken:
1. Spatchcock your chicken: Place your chicken, breast side down, on your work surface to display the backbone. Using poultry shears or a butchers knife and beginning with the tail cut along each side of the backbone, taking care to preserve as much of the thigh meat as possible. Make sure to set aside or freeze the backbone for making chicken stock later! Clean off any congealed blood, and salt and pepper the underside of the bird. Turn your chicken breast side up and press down with the heel of your hands into the middle of the breastbone until you hear a crack and the chicken flattens.
2. Using your hands, create pockets under the skin of the chicken breast by pulling the skin up around the neck and sliding your fingers between the skin and the meat. Create similar pockets between the thigh meat and skin. Take two fingers of paste and slide it into the pockets you have creates, massaging the paste into the meat underneath the skin. This is going to really help the flavor sink into the meat while you grill! Use the remaining paste and rub it all over the skin of the chicken. Allow the chicken to marinate at room temperature while you prepare your grill, or place it on a plate or in a resealable bag and then on a baking tray. You can marinate and refrigerate it up to a day in advance. Just make sure to bring your chicken up to room temperature before cook, so take it out of your refrigerator about an hour before grilling.
3. Preheat your gas grill to medium-high (400 to 450 F) on one side, and leave the other side off. If you have a charcoal grill you will want to place all of your coals on one side of the grill. The aim is to create a direct heat zone, and an indirect heat zone on either side of the grill.
4. Place your chicken skin side up in an oiled cast iron skillet. Place the skillet on the grill over the direct heat, close the lid of the grill and cook for 10 minutes, making sure the temperature stays in the medium high zone. After 10 minutes open the grill and move the skillet to the indirect heat, with the breast facing towards the direct heat, since this usually takes the longest to cook. Close the grill and continue cooking for 30 to 23 minutes, or until the juices run clear and a thermometer placed in the thigh registers 160 F.