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In a small pot, sauté shallots and ginger in butter for 5 minutes over medium-high heat.
Add garlic and continue cooking for 1 minute. Add piri-piri sauce and continue cooking 1 minute.
Add wine or broth, cilantro, and lemon juice and simmer for about 5 minutes or until the sauce has slightly thickened. Set aside.
Place the chicken, breast side down, on a cutting board. Remove the backbone with kitchen scissors. Turn chicken over and flatten the breast with the palm of your hand, butterfly style. Fold the wings underneath.
Sprinkle salt on the inside and outside of the chicken and rub in well. Let sit for 5 minutes. Place chicken in a large zip lock bag. Coat chicken with ½ a cup (125 ml) of the hot sauce and refrigerate rest of sauce. Refrigerate the chicken at least 12 hours.
Preheat barbecue by turning burners on to medium-high on only one side.
Place chicken on the other side of the barbecue, skin side down. Close barbecue cover. Cook for 60 minutes, turning the chicken 180° after 30 minutes.
Turn chicken over and continue cooking about 30 minutes or until a thermometer inserted in the thigh without touching the bone indicates 176°F (80°C). Set chicken aside in a serving dish covered with aluminum foil.