Peri-Peri Whole Chicken, Flattened & Flame-Grilled

Ingredients

• 1 Whole Chicken, about 2½ lb, butterflied flat
• 8 bird's eye chilies, stemmed
• 1 red bell pepper, roasted and peeled
• 6 cloves garlic
• Juice and zest of 2 lemons
• 3 tbsp red wine vinegar
• ⅓ cup olive oil
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp salt
• 2 tbsp butter, for the final baste

Method

1. Blend the chilies, roasted pepper, garlic, lemon juice and zest, vinegar, oil, paprika, oregano, and salt into a loose orange sauce. Set half aside for basting and serving — never baste from the bowl the raw meat touched.
2. Cut through the backbone of the Whole Chicken and press it flat with your palm until the breastbone cracks. Flat means even cooking; a domed bird burns on the outside and stalls in the middle.
3. Rub the first half of the marinade in everywhere, including under the skin, and refrigerate at least 2 hours or overnight.
4. Set up a grill for two zones. Start the Whole Chicken skin-side up over the cool side, lid down, 25–30 minutes, then finish skin-side down over direct heat 5–8 minutes, basting with the reserved sauce whisked with the butter.
5. Pull at 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh. Rest 10 minutes, cut into pieces through the joints, and pour the warm reserved sauce over.