This is a popular dish in Portugal.
Preparation time 1-2 hours
Cooking time 30 mins to 1 hour

Ingredients
1 whole chicken (about 1kg/2lb 3oz), spatchcoked*
salt and freshly ground black pepper

For the piri-piri sauce
6-12 fresh red chillies, depending on how hot you want it
1 tbsp garlic, blanched and chopped
1 tsp salt flakes
½ tsp oregano
½ tbsp paprika
100ml/3.5 oz olive oil
50ml/1.75 oz red wine vinegar

To make the piri-piri sauce;
Preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.
Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
Allow the mixture to cool, blend it to a puree in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.

Prepare chicken:
Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour.
Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.
Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.
Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.
Serve with chips and salad.

*A spatchcocked chicken, like a butterflied chicken, is a chicken that has had the back and breastbones removed so it can be opened up and flattened out like a book. This way, it cooks faster and more even all around. Here's how to do it.