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Pat the chicken dry with paper towels.
Spatchcock it, then cut it into two even halves so they sit securely on a rotisserie rod or baking rack. Season lightly with salt.
In a bowl, mix the olive oil, garlic, pimenta moída, paprika, smoked paprika, oregano, lemon juice, vinegar, black pepper, and salt until well combined.
Coat both chicken halves thoroughly with the marinade. Cover and refrigerate for at least 2 hours, or overnight for the most authentic churrasqueira flavour.
Secure each chicken half onto the rotisserie rod, balancing the thickest parts evenly.
Cook at 350-375°F (175–190°C) for 55-70 minutes, brushing occasionally with the piri piri baste as it rotates.
Remove the chicken from the oven when the thigh reaches 170-175°F (76.7°C - 79.4°C), and the breast reaches 160-165°F (71.1-73.9°C).
Rest for 10 minutes before serving.
Place the marinated chicken halves skin-side up on a rack set over a baking tray.
Bake at 425°F (220°C) for 45 minutes.
Brush generously with the piri piri baste and bake another 10-15 minutes, until golden and crisp.
Broil for 1-2 minutes at the end for that true churrasqueira-style char.
Rest for 10 minutes before serving.