Peri Peri Chicken

1. Preheat a charcoal grill equipped with a rotisserie to 400°F (390°F). Allow the grill to reach temperature before starting.

2. Toss the sliced red capsicum and onion wedges with a drizzle of olive oil, then place them directly on the grill grates. Cook for 8–10 minutes, turning occasionally, until they are lightly charred and softened.

3. Transfer the grilled vegetables to a large mixing bowl and let them cool for about 5 minutes.

4. Add the cooled capsicum and onion to a blender together with garlic, smoked paprika, red wine vinegar, dried oregano, chopped birds‑eye chilies, ground coriander, caster sugar, lemon zest, the remaining olive oil, sea salt, and freshly ground black pepper. Blend until the mixture is completely smooth to form the peri‑peri sauce.

5. Place a few bay leaves and a generous spoonful of the freshly blended sauce inside the cavity of the whole chicken. Tie the legs together with kitchen string and secure the wings underneath to keep the cavity closed.

6. Transfer the chicken to a large bowl, pour half of the remaining sauce over it, and rub it all over the skin. Cover and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to penetrate.

7. While the chicken marinates, prepare the potatoes: toss the potato wedges with a little olive oil, season with sea salt, and spread them on a tray that fits beneath the rotisserie spit.

8. Remove the chicken from the fridge, thread it onto the rotisserie spit, and secure it firmly. Place the tray of potatoes on the grill base so they sit under the chicken as it cooks.

9. Close the grill lid and cook the chicken on the rotisserie for 55–60 minutes, or until the skin is deep golden‑brown and the juices run clear when the thigh is pierced.

10. Once cooked, transfer the chicken to a cutting board and let it rest, covered loosely with foil, for 10 minutes.

11. While the chicken rests, pour the remaining peri‑peri sauce into a small saucepan, add the lemon juice, and bring to a gentle simmer over medium‑low heat. Stir occasionally and cook for 15 minutes to thicken slightly.

12. Stir in any juices collected from the resting chicken and continue to simmer for an additional 5 minutes, adjusting seasoning with extra salt or pepper if needed.

13. Carve the rested chicken into serving pieces, arrange on a platter, and drizzle with the warm peri‑peri sauce.

14. Serve the sliced chicken alongside the roasted potatoes and a fresh green salad, offering extra sauce on the side for those who like it spicier.