Grilled Chicken with Spicy-Sweet Chile Oil

• One 3 1/2-pound whole chicken, backbone removed and chicken cut in half
• 2 teaspoons kosher salt
• 2 1/2 tablespoons fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1 tablespoon piment dEspelette
• 1 Fresno or red jalapeno chile, chopped
• 1 1/2 tablespons light brown sugar
• 2 garlic cloves, thinly sliced
• 1/4 teaspoon black pepper

1. Place the chicken halves skin side up on a baking sheet.
2. Season all over with the salt, cover and refrigerate overnight.
3. In a medium bowl, combine all of the remaining ingredients and mix well.
4. Pour half of the chile oil into a large bowl, add the chicken and turn to coat; refrigerate for 4 hours.
5. Reserve the remaining chile oil for serving.
6. Light a grill and set it up for indirect grilling.
7. Alternately, preheat the broiler and position the rack 8 to 10 inches from the heat.
8. Remove the chicken from the bowl; reserve any chile oil remaining.
9. Grill the chicken skin side down over indirect heat for 20 minutes, until lightly golden.
10. Alternately, broil the chicken skin side up on a rack set over a baking sheet for 20 minutes.
11. Baste the chicken with any remaining chile oil from the large bowl and continue grilling or broiling for 15 minutes longer; if grilling, turn occasionally.
12. The chicken is done when the skin is deep golden and an instant-read thermometer inserted in the inner thigh registers 165.
13. Let the chicken rest for 10 minutes.
14. Carve into 8 pieces and serve with the reserved chile oil.

chicken, kosher salt, lemon juice, extravirgin olive oil, piment despelette, chile, light brown sugar, garlic, black pepper

Taken from www.foodandwine.com/recipes/grilled-chicken-with-spicy-sweet-chile-oil (may not work)