Piri Piri whole chicken - BBQ edition

• 1 whole chicken (about 1.5 kg)
• 4 red peppers, finely chopped (seeds removed if you prefer it less spicy)
• 3 cloves of garlic, pressed
• 4 tbsp The Spice Club Piri Piri Mix
• 2 tbsp red wine vinegar
• 2 tbsp chopped parsley
• 2 tbsp olive oil
• Lemon wedges and Tabasco sauce (optional, for serving)

Step 1: Prepare the chicken

• Rinse the chicken under cold water and pat dry with paper towels.
• Cut the chicken in the back to flatten it (spatchcock). This ensures that the chicken cooks evenly on the BBQ.

Step 2: Make the piri-piri marinade

• In a bowl, mix together the finely chopped chillies, garlic, The Spice Club Piri Piri Mix, red wine vinegar, parsley and olive oil until smooth.

Step 3: Marinate the chicken

• Rub the chicken generously on both sides with the piri-piri marinade. Let the chicken marinate in the fridge for at least 1 hour (longer is better, for example 4-6 hours for extra flavour).

Step 4: Prepare the BBQ

• Light the BBQ and ensure it is on a medium to high heat.
• Place the chicken breast side down on the grill over direct heat. Grill the chicken for about 10 minutes on this side, until nice grill marks appear.

Step 5: Grilling the chicken

• Turn the chicken over and move it to indirect heat. Cover the BBQ and continue to grill the chicken for another 30-40 minutes, depending on thickness. The internal temperature should reach 75°C in the thickest part of the thighs.

Step 6: Serving

• Remove chicken from BBQ and let rest for 5 minutes. Serve with lemon wedges and optionally a dash of Tabasco for extra spice.