About the Recipe

Ingredients
For the GrillÂ
1 Medium Chicken Cut into Legs, Wings and BreastsÂ
or 1.4kg Chicken Thighs and Legs
½ tsp Black PepperÂ
½ tsp SaltÂ
For the SauceÂ
2 Red Pepper, chopped into large piecesÂ
2 Red Onions, chopped into chunksÂ
1 tsp PaprikaÂ
1 tsp Smoked PaprikaÂ
2 tsp Cayenne PepperÂ
1 tsp SaltÂ
4 cloves Garlic, peeled
2 Red Serrano Chillies, deseeded and sliced in halfÂ
10 Dried African Birds Eye Chillies
¼ tsp White PepperÂ
1 Lemon, zested and juicedÂ
¼ tsp Dried RosemaryÂ
4 tbsp Red Wine VinegarÂ
120ml OilÂ
Preparation
Base
Preheat the oven to 180C/ Gas Mark 5.
Sprinkle the peppers and onions on a baking tray with the paprika, smoked paprika, cayenne pepper and salt. Drizzle with olive oil and roast for 20 minutes.Â
Add the garlic and Serrano chillies and roast for a further 10 minutes before adding all to a blender with the dried rosemary, dried chillies, white pepper, lemon zest and juice. Blend until smooth. Add the oil and red wine vinegar and blend again.Â
On the BBQ
Marinade the chicken portions for 30 minutes in half of the sauce.Â
Meanwhile, light the BBQ and wait for the coals to glow white hot.Â
Cook the portions on each side for 7-10 minutes until it develops a nice char on each side. Serve with the remaining sauce.Â
In the Oven
Place the chicken portions on a baking tray and pour over â…“ of the sauce. Season with salt and pepper.Â
Roast at 180C for 45 minutes. Baste the chicken and spoon over 2 more tablespoons of the sauce. Roast for a further 10-15 minutes until cooked through.Â
Remove and allow to rest for 10 minutes before serving with the rest of the sauce.