Peri peri chicken

I've never actually had the famous Nando's peri peri chicken, but with the interwebs, any recipe is available these days! I decided to try it out, especially since I was so excited to test out my shiny new toaster oven with ROTISSERIE feature! Woot. This is my tweaked version of a bunch of recipes.

Ingredients :
One whole chicken, skin on (you can of course use pieces)
5 garlic cloves
3-5 birds eye chili's. This seems to be the main chili pepper used in all the recipes however, I didn't have any so I used 1/2 a jalapeno, 1/2 a Serrano and 1/4 tsp cayenne pepper.
1 tsp paprika
1/2 red bell pepper
1 tbsp oregano
1/4 cup olive oil
2 tbsp vinegar
2 tbsp lemon juice
Salt and pepper

Blend all the ingredients to form a smooth marinade. Apply liberally on the chicken. If using a whole chicken with skin on, be sure to get the marinade under the skin as well. I also like to shove pats of butter under the skin. Cover and refrigerate for at least an hour. I like to marinate for a day or overnight when possible.

I cooked my whole skin on chicken in my rotisserie on 450 degrees for about 45 minutes. You can also bake the chicken on 400 and then broil to achieve the crispness or brown color. I also basted the chicken with melted butter for the last ten minutes of cooking.

If you have any marinade leftover, cook in a saucepan over medium low heat for about ten minutes then use as a dipping sauce.