The garlic chili herb oil is like an Indian chimichurri and goes so beautifully with the spices in the chicken marinade.
Butterflied or spatchcocked chicken is when you cut the backbone of a whole chicken out, turn it over and then flatten the breast bone down. This way, it will cook more evenly, faster, and with more flavor from the grill. I find this method always gives juicier and more succulent meat than a whole roast bird does. Have you ever spatchcocked a chicken? It’s really not that hard. You could watch this video or, even better, get your butcher to do it for you!