Portuguese Piri Piri Chicken
1.5 kg whole butterflied chicken 
1 bunch thyme 
2 lemons, halved 
4 potatoes, boiled and cut into wedges 

Piri piri marinade :
100g melted butter  
3 red chillies, seeds discard and roughly chopped 
4 garlic cloves, crushed with 1 tsp salt  
2 teaspoons smoked paprika  
1 tablespoon sherry or red wine vinegar 
1 tablespoon lemon juice 
1 bay leaf 
½ cup olive oil 
To make the piri piri marinade, simmer the ingredients together in a small pot or pan. Allow to cool.

Pat chicken dry with paper towel. Score breasts and thighs with a sharp knife. Rub marinade all over and into the cuts and place in a large shallow dish. Cover and refrigerate overnight if you can,  removing from the fridge 30 minutes before cooking. If you can’t do this stage, not to worry! 

Heat barbecue to high. Place the chicken, skin-side down, and cook until well browned – about 10-15 minutes – before turning over and cooking for a further 15 minutes. Transfer to a roasting dish and add in the potatoes. If your BBQ has a hood, turn heat to medium and lower hood and cook for 30 minutes, basting with a bunch of thyme dipped in the marinade every now and again. Alternatively, transfer chicken and potatoes to an oven heated to 180 C and roast for 30 minutes. It’s cooked when the drum sticks can easily be teased from the carcass. Rest, breast side down, for 15 minutes before chopping up to serve. 

Cook lemons on BBQ until browned on cut side. 

Simmer excess marinade for 5-10 minutes.  

To serve, squeeze lemon juice over chicken and potatoes and pour marinade into small bowl to serve on the side as it’s great for dipping!