Easy piri-piri chicken recipe
 The UK really has taken piri-piri chicken to its heart. Make your own homemade version of the restaurant favourite on the barbecue or in the oven for a fantastic weekend feast. 1 onion, roughly chopped4 garlic cloves, chopped2 unwaxed lemons, juice and zest onlygenerous dash Worcestershire sauce4 mild red chillies, seeds removed and chopped2 red birds’-eye chillies, seeds removed and chopped2 tbsp white wine vinegar1 tsp smoked paprika1 tsp dried oregano1 tsp soft light brown sugar1 tsp salt (optional)small bunch of parsley1 chicken, spatchcocked 1 onion, roughly chopped 4 garlic cloves, chopped 2 unwaxed lemons, juice and zest only generous dash Worcestershire sauce 4 mild red chillies, seeds removed and chopped 2 red birds’-eye chillies, seeds removed and chopped 2 tbsp white wine vinegar 1 tsp smoked paprika 1 tsp dried oregano 1 tsp soft light brown sugar 1 tsp salt (optional) small bunch of parsley 1 chicken, spatchcocked Method Put all the ingredients, except the chicken, in a food processor and pulse until you have a smooth marinade. Put the chicken in a shallow dish and pour over the marinade. Massage the marinade into the chicken as much as you can, then cover and leave to marinade in the fridge for at least 3 hours or preferably overnight.When you are ready to cook the chicken, either prepare a barbecue or preheat your oven to 200C/180C Fan/Gas 6.To barbecue, put the spatchcocked chicken on the grill and cook for around 5 minutes on each side over the direct heat, then move to the side a little to finish off – it will probably take another 20 minutes of regular turning. Spray regularly with water (or beer) if it is browning too quickly. Alternatively, roast in the oven for 30–35 minutes, or until the juices run clear. Put all the ingredients, except the chicken, in a food processor and pulse until you have a smooth marinade. Put all the ingredients, except the chicken, in a food processor and pulse until you have a smooth marinade. Put the chicken in a shallow dish and pour over the marinade. Massage the marinade into the chicken as much as you can, then cover and leave to marinade in the fridge for at least 3 hours or preferably overnight. Put the chicken in a shallow dish and pour over the marinade. Massage the marinade into the chicken as much as you can, then cover and leave to marinade in the fridge for at least 3 hours or preferably overnight. When you are ready to cook the chicken, either prepare a barbecue or preheat your oven to 200C/180C Fan/Gas 6. When you are ready to cook the chicken, either prepare a barbecue or preheat your oven to 200C/180C Fan/Gas 6. To barbecue, put the spatchcocked chicken on the grill and cook for around 5 minutes on each side over the direct heat, then move to the side a little to finish off – it will probably take another 20 minutes of regular turning. Spray regularly with water (or beer) if it is browning too quickly. Alternatively, roast in the oven for 30–35 minutes, or until the juices run clear. To barbecue, put the spatchcocked chicken on the grill and cook for around 5 minutes on each side over the direct heat, then move to the side a little to finish off – it will probably take another 20 minutes of regular turning. Spray regularly with water (or beer) if it is browning too quickly. Alternatively, roast in the oven for 30–35 minutes, or until the juices run clear.