Give the chicken a good rub inside and outside using coarse salt. Rinse thoroughly. Remove the backbone to create a butterflied chiicken cut. Set aside.
Add all marinade ingredients in a blender or food processor. Blend until it becomes a thick liquid marinade.
Using 3/4 of the marinade rub generously and thoroughly to the chicken inside and outside. Set aside for at least overnight inside the refrigerator to let the flavor soak into the meat.
You can either grill it for a better flavor or baked it in the oven. I baked in the oven but first using a cast iron pan, I seared it in the stove for 5 minutes on each side.
Preheat to 400 degrees F. Bake for 40-50 minutes with skin on top. Rub with the remaining marinade and roast for 5-10 minutes more. Let it rest for 10 minutes before serving,
