Peri-peri chicken

20g dried red chillies 100g fresh red chillies 5 cloves garlic, finely chopped 5 tbsp sugar 2 tbsp salt Fistful of fresh coriander 4 lemons, zested and juiced 250ml spirit vinegar 1 tsp cayenne pepper 2 tsp paprika 1 tsp whole coriander seeds 1 tsp whole cumin 2 free-range chickens PUT everything except the chicken in your blender. Blitz it into a chunky sauce.

You can bottle it and keep it in the fridge for two weeks, but we usually use it up immediately.

Flatten the chickens by cutting through the back bone and bashing them flat.

Score the flesh on the breasts and thighs (I know this is not how it should be done, but it helps the marinade penetrate to the bone).

Place in a dish, coat liberally in the sauce, and marinate overnight.

Remove from the fridge about an hour before cooking.

Light your fire and burn it down to moderate coals.

This is a long, slow cook, so it’s best on a braai with a lid, like a kettle.

The sugar in the marinade will make the skin burn easily, so keep checking.

It will take about 35-45 minutes, depending on the size of the birds.

Every time you check on them, baste more marinade.

Serve with fresh lemon and chips.