INGREDIENTS
1
3 1/2- to 4-pound chicken
7 tbsp
Coriander, fresh
5
Garlic clove
1
2-inch piece Ginger, fresh
1
Shallot, large
6 tbsp
Lemon juice, fresh
10 tbsp
Piri-piri sauce or other hot sauce
1 tsp
Black pepper, freshly ground
1 tsp
Kosher salt, coarse
1/4 cup
Olive oil plus, extra-virgin
3 tbsp
Butter
1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)