Peruvian Style Grilled Chicken

SAUCE:--
3 jalapeño chillies, rough chopped
1 cup fresh coriander
2 cloves garlic
½ cup SIDS RASPBERRY HONEY MAYO
¼ cup sour cream
2 tsp fresh lime juice
1 tsp SIDS RASPBERRY VINEGAR
SIDS SALT & PEPPER to taste
2 tbsp rice bran oil
CHICKEN:--
2 kg whole chicken
4 tsp salt
2 tbsp ground cumin
2 tbsp paprika
1 tsp ground black pepper
3 cloves garlic, minced
2 tbsp SIDS RASPBERRY VINEGAR
2 tbsp rice bran oil

Sauce: Combine jalapeños, coriander, garlic, SIDS RASPBERRY HONEY MAYO, sour cream, lime juice and SIDS RASPBERRY VINEGAR in the jar of a blender. Blend on high speed, scraping down as necessary, until smooth. With blender running, slowly drizzle in oil. Season to taste with SIDS SALT & PEPPER. Sauce will be quite runny at this point but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use.
Chicken: Pat chicken dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or soaked wooden skewer horizontally, entering through one thigh, going through both breast halves and exiting through the other thigh. Tuck wing tips behind back. Combine salt, cumin, paprika, pepper, garlic, SIDS RASPBERRY VINEGAR and oil in a small bowl then massage with fingertips until homogenous. Spread mixture evenly over all surfaces of chicken.
Set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Place chicken skin-side up on cooler side of grill with legs facing towards hotter side. Cover grill, with vents on lid open and aligned over the chicken. Open bottom vents of grill. Cook until instant read thermometer inserted into deepest part of breast registers 43oC. Carefully flip chicken and place skin-side-down on hotter side of grill with breasts pointed towards cooler side. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and instant read thermometer inserted into deepest part of breast registers 60-65oC, about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature or chicken will burn.
Transfer chicken to a cutting board and allow to rest for 5-10 minutes.
Carve and serve with sauce.