You can use chicken pieces or a spatchcocked chicken with this recipe.
Chicken - enough for guests
Piri-Piri Marinade - about 250ml per chicken.
butter - about 60g per chicken
Lemon wedges on the table
Rinse chicken and pat dry; trim off and discard excess fat. Put chicken in a large bowl. Stir piri-piri marinade, pour over chicken, and turn pieces to coat. Cover and chill at least 4 hours or up to 1 day, turning chicken occasionally.
With tongs, lift chicken from marinade, drain well, and lay on a barbecue or medium heat on a gas grill. Cook, turning occasionally until skin is well browned and meat on the bone is no longer pink (cut to test). Brush occasionally with marinade until about 10 minutes before chicken is done. As pieces are done, transfer to a platter and cover loosely with foil to keep warm.
Pour remaining marinade into a to pan over medium-low heat. Stirring occasionally bring mixture to a simmer. Add butter and stir until melted; turn heat to low and stir occasionally until ready to serve. Pour sauce into a small bowl or pitcher.
Garnish chicken with lemon wedges and serve with sauce.