Grilled Chicken with Spicy-Sweet Chile Oil

Place the chicken halves skin side up on a baking sheet. Season all over with the salt, cover and refrigerate overnight.

In a medium bowl, combine all of the remaining ingredients and mix well. Pour half of the chile oil into a large bowl, add the chicken and turn to coat; refrigerate for 4 hours. Reserve the remaining chile oil for serving.

Light a grill and set it up for indirect grilling. Alternately, preheat the broiler and position the rack 8 to 10 inches from the heat. Remove the chicken from the bowl; reserve any chile oil remaining. Grill the chicken skin side down over indirect heat for 20 minutes, until lightly golden. Alternately, broil the chicken skin side up on a rack set over a baking sheet for 20 minutes. 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. The chicken is done when the skin is deep golden and an instant-read thermometer inserted in the inner thigh registers 165°. Let the chicken rest for 10 minutes. Carve into 8 pieces and serve with the reserved chile oil.