Piri-Piri Chicken

Ingredients for  4  Servings

• 1

  Onion, roughly chopped
• 4

  Garlic cloves, chopped
• 2

  Unwaxed lemons, juice and zest only
• Generous dash

  Worcestershire sauce
• 4

  Mild red chillies, seeds removed and chopped
• 2

  Red birds’-eye chillies, seeds removed and chopped
• 2 tbsp

  White wine vinegar
• 1 tsp

  Smoked paprika
• 1 tsp

  Dried oregano
• 1 tsp

  Soft light brown sugar
• 1 tsp

  Salt (optional)
• Small bunch

  Parsley
• 1

  Chicken, spatchcocked

Approximate Times

• Preparation :

  Over 2 hours
• Cooking :

  30 minutes to 1 hour

Method

1. Put all the ingredients, except the chicken, in a food processor and pulse until you have a smooth marinade.
2. Put the chicken in a shallow dish and pour over the marinade. Massage the marinade into the chicken as much as you can, then cover and leave to marinade in the fridge for at least 3 hours or preferably overnight.
3. When you are ready to cook the chicken, either prepare a barbecue or Preheat the oven to 200°C/Fan 180°C/Gas 6.
4. To barbecue, put the spatchcocked chicken on the grill and cook for around 5 minutes on each side over the direct heat, then move to the side a little to finish off – it will probably take another 20 minutes of regular turning. Spray regularly with water (or beer) if it is browning too quickly. Alternatively, roast in the oven for 30–35 minutes, or until the juices run clear.