- 10 red chillies
- 1 tbsp garlic, chopped
- 1 tsp salt flakes
- ½ tsp oregano
- ½ tsp paprika
- 100ml olive oil
- 50ml red wine vinegar
- Chips and salad to serve
- Preheat the oven to 180C. Roast the chilies on a roasting tray for 10 minutes. Once cooled, roughly chop the chillies, then add to a pan alongside the garlic, salt, oregano, paprika, olive oil, and vinegar, and simmer for 3 minutes. Allow to cool, then blend and set aside.
- Place the spatchcocked chicken in a sealable plastic bag. Add half of the piri piri sauce, making sure it coats the chicken nicely. Seal the bag, and stick it in the fridge for an hour.
- Fire up your barbecue. While you’re waiting for it to get hot enough, cook the marinated chicken on a hot griddle pan for a couple of minutes, sealing it all over and giving it a bit of colour. Stick it on your barbie, cover it, and cook for 15 minutes each side, basting with the remaining piri piri as you go. Serve hot with chips and salad. Nice! Not keen on meat? This piri piri sauce works brilliantly with barbecued veggies, tofu, halloumi, and potatoes, too!
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