Ingredients

• 1 whole chicken (about 1kg/2lb 3oz)
• spatchcocked
• salt and freshly ground black pepper
• 6-12 fresh red chillies
• depending on how hot you want it
• 1 tbsp garlic
• blanched and chopped
• 1 tsp salt flakes
• ½ tsp oregano
• ½ tbsp paprika
• 100ml/3½fl oz olive oil
• 50ml/1¾fl oz red wine vinegar
• chips
• salad

Directions

• To make the piri-piri sauce
• preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.
• Cool and roughly chop the chillies. Place the chillies
• garlic
• salt
• oregano
• paprika
• olive oil and vinegar in a saucepan
• and simmer for 2-3 minutes.
• Allow the mixture to cool
• then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
• Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce
• spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour.
• Preheat the oven to 200C/390F/Gas 6
• and preheat a large griddle pan on the hob. Alternatively
• light your barbecue.
• Season the marinated chicken
• and cook it on the griddle pan for 2-3 minutes on each side
• until golden brown.
• Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes
• until cooked through. Alternatively
• place the chicken on a medium heat barbecue
• covered
• for 10-15 minutes on both sides or until cooked through
• basting regularly with the remaining piri-piri sauce.
• Serve with chips and salad.