Clean and trim the chicken as required, either spatchcock or butterflied.
Mix the peri peri marinade with the olive oil and pour liberally over the chicken.
Marinate for 6 - 36 hours, in a sealed container. Reserve and keep chilled in the fridge.
Preheat oven to 200ºC.
Drain and reserve the chicken portions. Place on a baking tray, skin side down.
Cook in a moderately hot oven for approximately 15 - 20 minutes. Brush the chicken with the marinade, ensuring that all pieces are liberally coated.
When cooked, serve with a freshly baked Portuguese roll or on savoury rice, with a little lemon butter and fresh lemon wedges.Recipe reprinted with permission of Grant Hawthorne.