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Pat the chicken dry. Spatchcock it. Cut it into two even halves so they sit securely on the rotisserie rod. Season lightly with salt.
Mix olive oil, garlic, pimenta moída, paprika, smoked paprika, oregano, lemon juice, vinegar, pepper, and salt to make the marinade.
Coat both halves fully with marinade and let them marinate for a minimum of two hours or overnight for the real churrasqueira flavour.
For rotisserie method: Secure each half on the rod so the thickest parts are balanced. Cook at medium heat around 350 to 375°F for 55 to 70 minutes. Brush with the piri piri baste as it rotates. Remove when the thigh hits 170 to 175°F and the breast hits 160 to 165°F. Rest ten minutes.
For oven method: Place the marinated chicken halves skin side up on a rack over a baking tray. Bake at 425°F for 45 minutes. Brush with the piri piri baste and bake another 10 to 15 minutes until golden. Broil for a minute or two at the end for that true churrasqueira char. Rest ten minutes.