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Piri-Piri Chicken

Created by Sue on April 16, 2013

Step 1: Prepare Glaze: In small saucepan cook cilantro and garlic until garlic begins to brown, about 2 minutes.
Step 2: Add piri-piri sauce and lemon juice.
Step 3: Reduce heat to medium-low; simmer 2 minutes; keep warm or prepare ahead and rewarm later.
Step 4: Prepare Chicken: Pulse cilantro, ginger, shallot, and garlic in processor until finely chopped.
Step 5: Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; pulse marinade to blend.
Step 6: Place chicken, skin side up, on work surface.
Step 7: Using palm of hand, press on breastbone to flatten chicken, tucking wing tips under.
Step 8: Pour half of marinade into an oblong glass baking dish.
Step 9: Fold chicken open and place skin side down in single layer in dish.
Step 10: Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
Step 11: Prepare outdoor grill for indirect cooking. Place disposable aluminum pan on unlit part of grill.
Step 12: Drain marinade from chicken.
Step 13: Arrange chicken skin side up on grill over the drip pan.
Step 14: Grill, covered, turning occasionally, until chicken is done or an instant read thermometer reads 165F in the thickest part of the thigh about 40 minutes or more.
Step 15: Transfer to platter. Pour warm glaze over.