Piri-piri Chicken

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

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

Recipe

• 1 for glaze:
• 2 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.
• 3 for chicken:.
• 4 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.
• 5 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.
• 6 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.
• 7 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.