Peri Peri Chicken with Cilantro-Lime Glaze

Make the glaze: melt butter in a small saucepan over medium-high heat. Add garlic; cook until browned, about 2 minutes. Add hot sauce and lemon juice. Reduce heat to medium-low; simmer for 2 minutes. Add chopped cilantro; mix until well combined. Set aside.

Make the marinade: Combine all ingredients in a blender and process until well combined. Set aside.

Remove the backbone of the chicken using kitchen shears; start from the neck going down. Open chicken like a book; place, skin side down, on a platter. Pour marinade over. Cover with plastic wrap; chill for at least 4 hours or overnight, turning chicken occasionally.

Preheat oven to 350°F.

Remove chicken from marinade and place, skin side up, in a roasting pan. Roast in preheated oven for 45 minutes.

Prepare a charcoal grill. Remove chicken from the oven and grill until skin is browned. Brush with half of the glaze while grilling. Transfer to a serving platter and pour the remaining glaze over. If desired, you can slice the chicken into pieces before serving.