Peri Peri Chicken

Blend up the marinade: Chuck the chilies, roast pepper, garlic, ginger, lemon juice, paprika, oregano, salt, black pepper, oil, vinegar, and sugar all into a blender or food processor. Whizz until it’s mostly smooth. If it's still a bit chunky, that's fine—rustic, right?

Prep the chicken: Pat those chicken pieces dry with kitchen paper. Prick them a few times with a fork—makes the marinade soak in better (or at least that's what I've always been told, and who am I to argue?).

Marinate: Pop the chicken into a big bowl or zip-top bag, dump the marinade on, coat every bit of chicken as best you can. Let it do its thing in the fridge for at least 4 hours but overnight is magic. One time I left it 36 hours; was a bit too zingy but still got eaten in record time.

Heat the grill (or oven): If you're a hero with a BBQ, go for it—medium-high heat. Otherwise, oven at 220°C (428°F); grill/broiler works too. Oil the grate or pan a smidge so it doesn't all stick like glue.

Cook: Grill or bake the chicken for 30–35 minutes, flipping halfway. If you're using the oven, I blast it with heat first then drop down to 200°C (392°F) after 10 mins, but that's just habit. It should look a bit charred at the edges; that's where the flavor hangs out. Sometimes, the skin gets a tiny bit too crispy but that's probably a win in my book.

Rest (and sneak a taste): Let the chicken rest a few minutes before serving. This is when I usually test a piece under the guise of 'checking doneness.'