Frango com Piri-Piri - Chicken Piri-Piri

Ingredients: (6-8 servings)

• 2 whole chickens
• Olive oil
• Salted butter
• 1/3 cup fresh lemon juice
• Half a bottle of Piri-Piri sauce
• Paprika
• ground coriander
• 3 cloves garlic, peeled
• 3 scallions, sliced
• Chopped parsley
• 1 piece fresh ginger, grated
• Bay Leaf
• 1/2 teaspoon salt

How to Cook:

Clean the chickens (removing any gubbins inside the body) and thoroughly rinse, then drain and leave to dry. Place the bird, breast side down, on a cutting board and with a large knife, cut it through the centre (but don't slice it in half) Spread the bird out, then with a mallet or some such, BEAT IT UP!!! A few good smashes should do it! You want flat whole chickens that can be spread out on a B-B-Q grill.
Combine the remaining ingredients in a blender and pour half the sauce over the chickens in a large bowl. Cover and let marinade in a refrigerator for 4 hours. Also put the remaining marinade in the fridge.
Place the chickens, skin side up, on the grill of a B-B-Q or over a charcoal fire. Brush the chickens with some of the remaining marinade and cook until ready, continually brushing the chickens with marinade.