Piri-Piri Chicken

• Glaze↗
• butter↗3 tablespoons
• chopped fresh cilantro3 tablespoons
• garlic cloves, minced↗2
• piri-piri, sauce or 2 tablespoons other hot pepper sauce↗2 tablespoons
• fresh lemon juice↗2 tablespoons
• Chicken↗
• chopped fresh cilantro1⁄4 cup
• fresh ginger, peeled, thinly sliced↗
• large shallot, peeled, quartered↗1 large
• garlic cloves, peeled↗3
• piri-piri, sauce or 1/2 cup other hot pepper sauce↗1⁄2 cup
• extra-virgin olive oil↗1⁄4 cup
• fresh lemon juice↗1⁄4 cup
• coarse kosher salt↗1 teaspoon
• teaspoon fresh ground black pepper↗1
• chicken, backbone removed, opened flat↗

Step-by-step instructions

1. 1

   Melt butter in 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. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.

2. 2

   For chicken:.

3. 3

   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.

4. 4

   Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.

5. 5

   Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.

6. 6

   Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.