Updated: May 27, 2020
So I have been playing with the recipe for some time, adjusting the ingredients to get just the right balance and I now like the flavor, it does not hit you over the head, spice wise, it slowly builds.
6 tablespoons butter
6 tablespoons chopped fresh cilantro
4 garlic cloves, minced
4 tablespoons piri-piri sauce or other hot pepper sauce
4 tablespoons fresh lemon juice
1/3 cup chopped fresh cilantro
1 4-inch piece fresh ginger, peeled, thinly sliced
2 large shallots, peeled, quartered
6 garlic cloves, peeled
1 cup piri-piri sauce or other hot pepper sauce
1/2 cup extra-virgin olive oil plus additional for brushing
1/2 cup fresh lemon juice
1 to 2 teaspoons coarse kosher salt
1 to 2teaspoon freshly ground black pepper
2 3 1/2- to 4-pound chicken, backbone removed, opened flat
2 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)
Melt butter in a small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. Remove from heat and set aside.
Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
Place chicken, skin side up, on work surface. Using the palm of your hand, press on breastbone to flatten the chicken. Tuck wing tips under. Pour half of the marinade into a 11x7x2-inch glass baking dish. Open chicken like a book; place skin side down in a single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
Remove top rack from the barbecue. Prepare barbecue (medium heat). If using a 2-burner gas grill, light 1 burner. If using a 3-burner gas grill, do not light center burner. If using a charcoal grill, light briquettes in chimney and pour onto 1 side of the lower grill rack. Place disposable aluminum pan on the unlit part of the grill. Place upper grill rack on the barbecue; brush with oil.
This can also be done in a 400-degree oven, just place the rack at the bottom of the oven to achieve a slow roast.
Remove chicken from marinade. Arrange skin side up on grill rack above the drip pan. Cover barbecue; grill until skin is browned and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, turning often about 40 minutes. Transfer to a platter. Pour warm glaze over.