PIRI PIRI CHICKEN

We like to make this fiery Portuguese dish at home with a spatchcocked chicken instead of pieces – follow our instructions below or ask your butcher to do it for you. Serves 4 1 chicken Beer (optional) Lemon wedges, to serve Watercress, to garnish

For the marinade

1 onion, finely chopped 4 garlic cloves, finely chopped Juice and zest of 2 lemons A generous dash of Worcestershire sauce 4 mild red chillies, deseeded and chopped 2 red bird’s eye chillies, deseeded and chopped 2tbsp white wine vinegar 1tsp each smoked paprika and dried oregano 1tsp soft light brown sugar 1tsp salt

First spatchcock the chicken. Place it breast-side down with the parson’s nose facing you. Use sturdy scissors to cut along one side of the backbone, then back down the other side of it, cutting through the rib bones as you go. Remove the backbone and turn the chicken breast-side up. Press down firmly to flatten the chicken as much as you can.

Blitz the marinade ingredients in a food processor until smooth. Place the chicken in a shallow dish and pour the marinade over, massaging it into the chicken. Cover and chill for at least 3 hours or overnight. Remove from the fridge an hour before cooking it.

You can cook the chicken either on a barbecue or in the oven. Place it on a preheated barbecue and cook for 5 minutes on each side over direct heat, then move it to the side and cook for 20 minutes more, regularly turning the bird and spraying it with water or beer, if using, to stop it browning too quickly. Alternatively, preheat the oven to 200°C/fan 180°C/ gas 6 and cook the chicken for 30-45 minutes. Serve with lemon wedges and watercress.