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Method

1. To make the piri-piri sauce, preheat the oven to 180C/160C Fan/Gas 4. Put the chillies on a roasting tray and roast for 10 minutes.

2. 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.

3. Allow the mixture to cool, then blend 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.

4. 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 1 hour.

5. Preheat the oven to 200C/180C Fan/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.

6. 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.

7. Serve straight away with chips and a salad.