Really enjoyed making this sauce. I’ve never been to the famous chicken brand eatery but I know this will taste much better.

This dishes has two stages. Making the Piri Piri sauce then the amazing marinating stage which allows the chicken to have a flavour party.

Ingredients for the sauce –

5tbsp of rapeseed oil, 1/2 an onion finely chopped, 1 red pepper roughly chopped, 8 garlic cloves finely sliced, 4 green or red chillies roughly chopped, 1 tbsp paprika, 1 tbsp cayenne pepper, 1 tsp ground pepper, 1 tbsp of dried chilli flakes, salt to taste, 3 tbsp of lemon juice & 70ml white wine vinegar.

Fry the onion and red pepper until the onion is translucent and soft, about 5 minutes. Add the garlic and chillies and fry for another minute or so.

Add the paprika, cayenne pepper, black pepper and chilli flakes then season with salt. Add the lemon juice and vinegar and simmer for 5 minutes.

Allow to cool then blend then place in the fridge for 30 minutes.

Season your chicken well plus add 1 tbsp of paprika. I only use chicken thighs due to flavour preferences. When you are ready use half of your marinade and coat your chicken then place in the fridge for 3 hours.

Heat your oven to its highest temperature. Scrape off the marinade and oven roast for 40 minutes to 1 hour. Once cooked, drain off the cooked juices, add to the saved marinade and heat in a pan to serve separately.

Recipe taken from Dan Toombs.