Piri Piri Chicken

On a cutting board, place chicken breast-side down. Hold chicken firmly with one hand. Using kitchen shears, cut down one side of the backbone from tail to neck. You may need the strength of both hands on the shears to get through some parts. Repeat by cutting the other side of the backbone, removing it completely.  Flip your bird (hee!) so the breast-side is now facing up. Place the palm of your hand on top of the breasts and press down firmly (use your body weight on it) until it lies flat. Your chicken is now spatchcocked. In a blender, add olive oil, Fresno chiles, garlic, ginger, paprika, agave, salt, pepper, and lime juice and zest. Blend until smooth.  Pour about 1 cup of the sauce into a small bowl, cover, and refrigerate until ready to serve.  In a large bowl, add chicken and remaining piri piri sauce, turning to coat. Cover and refrigerate for at least 2 hours, or up to overnight. Remove chicken from fridge at least one hour before cooking to bring to room temperature.  For a gas grill, set half of grill to medium-high heat. For a charcoal grill, place the lit charcoal evenly over one-half side. Cover grill and preheat for 10 minutes.   Oil grates and lay chicken skin-side up over the cool side of the grill (where the burner is off/there is no charcoal). Cover grill and cook for about 50 minutes, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh reads 165°.  Carefully flip chicken skin-side down over the hot side of the grill (where the burner is on/there is charcoal). Cook for about 5 minutes, until the skin is charred and crisp.  Transfer onto platter, skin-side up. Let rest 10 minutes before slicing and serving with reserved piri piri sauce.