Peri Peri Chicken

Ingredients

• 1.5 kg chicken, spatchcocked
• 6 red chillies, stalks removed
• 1 roasted red pepper
• 6 garlic cloves
• 1 tbsp smoked paprika
• 2 tsp dried oregano
• 4 tbsp red wine vinegar
• juice of 1 lemon
• 5 tbsp olive oil
• 2 tsp sugar

Method

1. Spatchcock

   Cut out the backbone with heavy scissors and press the bird flat. Flattened, it cooks evenly in half the time instead of drying out the breast while the legs catch up.

2. Blitz the marinade

   Blend the chillies, pepper, garlic, paprika, oregano, vinegar, lemon, oil, sugar and a teaspoon of salt until smooth.

3. Marinate

   Reserve a third of the sauce for serving, and rub the rest all over and under the skin. Leave for at least four hours.

   4 h

4. Roast then grill

   Roast at 200°C for thirty-five minutes, then finish under a hot grill or on the barbecue until charred in patches. Doing it in that order gets you char without a raw middle.

   45 min

5. Rest and serve

   Rest for ten minutes, cut into pieces, and serve with the reserved sauce.

   10 min