For the marinade:
Preheat the oven to 220°C
Mix the salt and coconut piri piri sauce together. Press down on the chicken breast area to flatten it. Pour marinade over chicken and coat thoroughly. Leave chicken to marinate in the fridge for at least 1 hour (the longer the better, overnight if you can).
Remove marinated chicken from the fridge at least 30 mins before cooking. Place chicken, breast side up, in a roasting tin and pour all the marinade over it. Place tin in the middle of the oven for 40 mins. Remove from the oven.
Pour all the liquid in to a small pan and begin to gently heat to reduce (use this to baste the chicken later and as a sauce on your finished dish). Turn the oven function to grill and return the chicken to the oven. Grill chicken under a medium heat for about 30 mins, turning occasionally, until chicken is thoroughly cooked (juices should run clear). Alternatively, the grilling can be done on an outside BBQ.
Serve with desired accompaniments. (Shown here with some plain basmati rice and mixed vegetables cooked in the left-over coconut piri piri sauce).
TIP: You can also use a smaller number of chicken pieces instead of a whole chicken just make sure the pieces are coated in enough sauce to marinate well.