Piri Piri Chicken

Ingredients

• 1 whole chicken, about 1.5kg
• 6 red chillies, roughly chopped
• 6 garlic cloves
• 2 roasted red peppers from a jar
• 80ml red wine vinegar
• 60ml olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• Juice of 1 lemon
• 2 teaspoons salt

Before you cook

• Spatchcock the chicken by cutting out the backbone with scissors and pressing it flat.
• Blend everything else into a smooth marinade.
• Reserve a third of the marinade separately for basting and serving.

Steps

1. Rub two thirds of the marinade all over and under the skin of the flattened chicken.
2. Marinate in the fridge for at least 2 hours, ideally overnight.
3. Take the chicken out 30 minutes before cooking so it is not fridge-cold.
4. Heat the oven to 200C and roast the chicken skin side up for 40 minutes.
5. Baste with some of the reserved marinade every 15 minutes.
6. Turn the heat up to 230C for the last 10 minutes to blister the skin.
7. Check the thickest part of the thigh has reached 75C.
8. Rest for 10 minutes before cutting into pieces.
9. Serve with the remaining fresh marinade spooned over.