Piri-Piri Chicken

Ingredients

• 1 teaspoon pepper black freshly ground
• 3 tablespoons butter 
• 3.5 pound meat from a rotisserie chicken 
• 1 teaspoon coarse kosher salt 
• 0.3 cup cilantro leaves fresh chopped
• 1 piece ginger fresh peeled thinly sliced
• 3  garlic cloves peeled
• 0.5 cup piri-piri sauce hot
• 0.3 cup juice of lemon fresh
• 0.3 cup olive oil plus additional extra-virgin for brushing
• 1 large shallots peeled quartered

Equipment

• frying pan
• sauce pan
• grill
• glass baking pan

Directions

1. Melt butter in small saucepan overmedium-high heat.
2. Add cilantro and garlic;cook until garlic begins to brown, about 2minutes.
3. Add piri-piri sauce and lemon juice.Reduce heat to medium-low; simmer 2 minutes.DO AHEAD: Glaze can be made up to 1 dayahead. Cover and chill. Rewarm before using.
4. Finely chop cilantro, ginger,shallot, and garlic in processor.
5. Add piri-pirisauce, 1/4 cup oil, lemon juice, coarse salt,and pepper; process marinade to blend.
6. Place chicken, skin side up, on worksurface. Using palm of hand, press onbreastbone to flatten chicken. Tuck wingtips under.
7. Pour half of marinade into11x7x2-inch glass baking dish. Openchicken like book; place skin side downin single layer in dish.
8. Pour remainingmarinade over. Cover; chill at least 4 hoursor overnight, turning chicken occasionally.
9. Remove top rack from barbecue.Prepare barbecue (medium heat). If using2-burner gas grill, light 1 burner. If using3-burner gas grill, do not light center burner.If using charcoal grill, light briquettes inchimney and pour onto 1 side of lower grillrack.
10. Place disposable aluminum pan onunlit part of grill.
11. Place upper grill rack onbarbecue; brush with oil.
12. Remove chicken from marinade.Arrange skin side up on grill rack abovedrip pan. Cover barbecue; grill until skinis browned and instant-read thermometerinserted into thickest part of thigh registers165°F, turning often, about 40 minutes.
13. Transfer to platter.
14. Pour warm glaze over.