Cut chicken in half along the breastbone and spine. Press the pieces a tiny bit flat.
Grind garlic cloves, onions, chilies, green onion, peanut oil and juice of one lemon in a kitchen blender to a marinade and spread evenly over chicken. Let stand for at least an hour – preferably overnight.
Remove chicken halves from marinade with a pair of tongs, layer them in an ovenproof dish and bake for 40 min at 180 °C until meat is cooked and crispy brown. Brush occasionally with marinade.
This marinade is suitable for all parts of the chicken equally well.
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