Rinse the chicken, butterfly (instructions below), and set aside.
How to Butterfly a Chicken: You will need a cutting board, a good sharp knife, and poultry shears. Using the poultry shears, cut along either side of the backbone, removing it completely. Turn the chicken over and lay it out; press into the middle to break the wishbone. Flip the chicken over again and cut away the membrane holding the meat to the keel bone. Slide your thumbs up both sides of the keel bone to loosen the meat from it. Use your poultry shears to cut the end of the keel bone from the chicken and remove it.
Melt the butter in a saucepan. Combine with the olive oil, lemon juice, hot sauce, paprika, ground coriander, garlic, scallions, parsley, ginger, bay leaves, salt, and pepper in a blender and puree until smooth.
Reserve half the marinade and refrigerate. Marinate the chicken with the remaining marinade and refrigerate for a minimum of 4 to 5 hours.
Place reserved, refrigerated marinade in a small saucepan and warm over a low heat. Heat the grill to 425°F (high setting).
Place chicken breast side-up on the grill. Baste with the marinade and close grill lid for 15 minutes.
Reduce heat to low and cook for another 45 minutes with the grill lid closed, or until internal temperature reaches 165°F. Baste the chicken generously, then carefully flip the chicken over to brown the skin for 5 to 10 minutes.
Remove chicken from grill, wrap in foil, and allow to rest for 5 minutes. Carve chicken and place in a serving dish. Drizzle with warm leftover marinade. Serve with rice and pass around the remaining marinade as a sauce.