Mozambique chicken peri peri

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.