Charcoal chicken with piri piri sauce

1 large chicken
8 garlic cloves, crushed
2 lemons, juiced
1 tsp bay leaf powder
2 tsp sweet paprika
80 ml (⅓ cup) scotch whisky (we used Bourbon)
2 tbsp butter, softened
rock salt
Piri piri sauce:
10 small red chillies, finely chopped (or less to taste)
pinch of salt
½ lemon, juiced
100 ml olive oil
2 Tbsp garlic powder (we used fresh garlic but made the sauce too runny)

Trim the chicken of excess fat. Use a sharp knife or kitchen scissors to cut the chicken through the breastbone. Open the chicken out, turn over and flatten it by pressing down on the backbone. Make a small cut under each wing to help the chicken flatten further. Make several slashes in the flesh with a sharp knife to allow the flavours of the marinade to get in and the fat to drain out. Prick the chicken all over with a fork.

Combine the garlic, lemon juice, bay leaf powder, paprika, whisky and butter, mixing well. Brush the chicken on both sides with the mixture and sprinkle with rock salt. Cover and marinate in the refrigerator for 30 to 45 minutes.

Mix the piri piri ingredients into a thickish sauce.

Cook the chicken on a hot barbecue, turning frequently and basting continuously with the leftover marinade, for 30 minutes or until golden brown. Cut the chicken into pieces and brush with the piri piri sauce.