- Remove the pieces of fat from the cavities of the chickens and the bags containing the giblets that may be kept for another use. Rinse the chickens inside and out with cold water and pat dry with paper towels. Butterfly the chickens and place them in a bowl into the refrigerator.
- In the bowl of a food processor or blender, purée the olive oil, butter, lemon juice, Portuguese hot sauce, paprika, coriander, garlic, green onions, parsley, ginger, bay leaves, salt, and pepper until smooth. Pour half the marinade over the chickens and coat thoroughly with your hands. Cover and marinate in the refrigerator for 4 to 12 hours. Keep the remaining marinade in the refrigerator.
- Prepare the grill for indirect cooking. Place a baking sheet in the centre and preheat the burners to medium.
- Brush and oil the grate. Place the chickens in the centre of the grate above the baking sheet, skin side up. Brush the chicken with the marinade, close the lid and cook for 30 minutes. Lift the lid and brush again with the marinade. Close and cook for 20 to 30 minutes or until a thermometer inserted into the centre of the thigh reads 77 °C (170 °F). To make sure the skin is crispy golden brown, place the chickens, skin side down, directly over the heat for the last 5 to 10 minutes of cooking.
- With a long spatula, place the chickens on a cutting board or large plate and let rest for 5 minutes before carving. Serve with the reserved half of the sauce.
This recipe is from the book The Barbecue! Bible by Steven Raichlen, available in bookstores.