Method

Blitz all piri piri sauce ingredients in a blender until smooth. Taste — it should be very hot, tangy and garlicky. Reserve 1/3 of the sauce for serving.
About 5 min
Spatchcock the chicken. Make deep slashes through the flesh (not through the skin) to allow the marinade to penetrate.
About 11 min
Coat the chicken thoroughly with 2/3 of the piri piri sauce. Marinate refrigerated for at least 4 hours, ideally overnight.
About 11 min
Grill over medium charcoal, skin-side-up first, for 20 minutes. Flip; grill skin-side-down 15–20 minutes, basting with marinade. The skin should be charred, the flesh fully cooked (internal temp 74°C/165°F in the thickest part of the thigh).
About 11 min
Rest 10 minutes. Joint the chicken. Serve with the reserved piri piri sauce for dipping.
About 11 min
Serve with piri piri chips (fries), grilled corn and a simple green salad. A slice of toasted bread to mop up the piri piri juices is non-negotiable.
About 3 min

Nutrition per serving (estimate)