Put the whole contraption in the centre area with no coals and put lid down, keep an eye on it and keep brushing with the marinade. It shouldn't take more than 35-40 minutes but check the thickest part with a thermometer it should be about 75°C. The chicken will have a wonderful crispy skin and be succulent and juicy inside.
Serve with a nice fresh salad, a Portuguese Rosé (you know the one ) and plenty of crusty bread.
Note! For those that do not have a kettle or barrel type BBQ, you can spatch-cock the chicken (Cut out the backbone, turn skin side up on to a chopping board, and push down with the heel of your hand until you hear the cracking of the ribs, rub all over with the marinade and place in a plastic bag in fridge overnight. Do the same with the charcoals as before, putting the bird on an aluminium foil grilling plate. Here you will have to keep your eye on things as because it is spatch-cocked it is more likely to burn on the outside and still be raw on the outside, you will have to keep adjusting the height of the grill.
To accompany the food I had done a pot of Papas Arrugadas (salty Potatoes) and Linda had made a nice fresh mixed salad.