Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper
Place the onions, garlic, basil, oregano, bell pepper, and peri peri sauce in a food processor or blender, then add, olive oil. Pulse for about 30 seconds until blended
Drench the chicken with peri- peri marinate, place in a zip lock bag and refrigerate for at least 2 hours, preferably overnight.
When ready to grill. Using a thong remove chicken from the peri peri marinade and remove excess marinate. Reserve the marinade
Preheat grill to medium- high heat.
Place chicken on the grill and grill for about 10-15 minutes an each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Do this in batches if you have a small grill
In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken.