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How to make spicy grill chicken?

How to make spicy grill chicken with garlic sauce useing an oven, and wht goes with the side dish?

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1. Thai Spicy Garlic Oven Grilled Chicken 2-4 boneless chicken breasts, "butterflied" (cut) to lie flat (approximately 1 breast per person), OR 4-8 chicken thighs MARINADE FOR CHICKEN: 1 Tbsp. salt 6 cloves garlic (or 1 Tbsp. bottled pureed garlic) 1 tsp. dark soy sauce or (1 Tbsp. tamari for gluten-free diets) 2 Tbsp. lemon juice 1 cup fresh coriander, including the stems 1 Tbsp, whole peppercorns, lightly ground (you can use a coffee grinder) or pounded/smashed Mix the chicken marinade ingredients together and rub over chicken, making sure entire surface of chicken is covered. Allow to marinate for 10 to 15 minutes on the counter. (If making ahead of time, you can marinate the chicken in the refrigerator 1-2 hours, covered.) If Using the Oven: Place chicken on a broiling pan (or grill with a pan underneath to catch the drippings). Set oven to grill/broil setting. Lay chicken on the grill-pan, making sure it lies as flat as possible. Place chicken under grill (close to the heating element), allowing it to cook 5 minutes each side, or until cooked (chicken will be lightly charred around the edges). When turning, use the leftover marinade to baste chicken once or twice.
2. The way I do it is to place your cut-up chicken in a bowl and pour and bottle of your favorite hot sauce and a small can of chili sauce and then let it marinade for a couple hour in the fridge. Place your chicken in a 350 degree oven for about 45 minutes, check with a thermometer for 170 and your ready for the sauce. If your think that the chicken is going to be "to" spicy, fear not, some of the marinade "sweats" off the chcicken when it cooks. Garlic Sauce Ingredients: 1 1/2 oz (45gm) Butter 1 Onion, finely chopped 2 Cloves Garlic, crushed 1 Glass Dry White Wine Salt and Pepper 1 oz (30gm) Flour 1/2 pint (280 ml) Milk Prep: Melt 1/2 oz (15gm) butter in a pan, add the chopped onions and cook gently until soft and golden. Add the garlic and cook for another minute or so. Season with salt and pepper to taste. Add the wine, turn up the heat and reduce the volume by about half. Remove from heat. In another pan melt the remaining 1 oz (30 gm) of butter. Add the flour, stir and cook for about five minutes. Now add the milk. If you've never made a white sauce before, the key is: take it slowly. Add just a little milk, stir well, then a little more. At first the result will look like a pastry. After a little more milk it will resemble an elastic dough. Beat this smooth. Then as you add the rest of the milk a little at a time keep stirring. You'll end up with a nice thick sauce. Mix in the onion and garlic and you're done. Serve the garlic sauce warm. If things go horribly wrong and the garlic sauce is lumpy, don't panic - just toss it in a food processor and whizz for a few seconds. Yes, it's cheating but no-one will ever know! Great sids for this whould be either a dill Potato Salad, a Fresh Cabbage Slaw, or just bend a bit and go with BBQ Beans and Corn Bread