Step 1

Marinate the chicken:

Step 2

In a food processor, combine the ginger, onion, garlic, cilantro and oil, and process until smooth. Place the halved chickens in a large baking dish. Add the marinade and coat the chickens completely. Cover and refrigerate for at least 4 hours and up to 24 hours.

Step 3

Make the green sauce: In a blender, combine the cilantro, scallions, vinegar, oil and a splash of water and blend until smooth. Season with salt and pepper. Transfer to a bowl and set aside.

Step 4

Make the apricot-chile hot sauce:

Step 5

Drain the apricots but reserve their soaking liquid. In a blender, combine the apricots, chiles, mustard, vinegar and a splash of the reserved soaking liquid and blend until smooth. Season with salt and pepper. Let sit for at least 30 minutes before using to allow the flavors to meld (the sauce will keep in an airtight container in the refrigerator for up to 2 weeks).

Step 6

Cook the chicken:

Step 7

Remove the chickens from the refrigerator and allow them to come to room temperature for 30 minutes before cooking. Preheat the oven to 400 F.

Step 8

Heat a large cast-iron skillet over medium heat. Drizzle some oil over two of the chicken halves and place in the skillet, skin-side down, until the fat has rendered and the skin is golden and crispy, about 10 minutes. Turn the chicken halves over and cook until the bottoms are golden brown, about 5 minutes.

Step 9

Transfer to a baking sheet. Repeat with the other chicken halves and oil.

Step 10

Transfer 1/2 cup of the apricot-chile hot sauce to a bowl and set aside. Brush the chicken liberally with the remaining apricot-chile hot sauce, transfer to the oven and roast until just cooked through, about 12 minutes. Remove from the oven and brush with reserved hot sauce. Let rest for 10 minutes.

Step 11

To serve:

Step 12

Place the chicken on a platter and spoon some of the green sauce over the top.