Begin by spatchcocking the chicken. Flip the chicken so the breast side is facing down, and remove the backbone by cutting along both sides with a sharp pair of scissors or a knife.

After removing the backbone, flip the chicken over and press down firmly until you hear a crack.

Set the chicken aside and blend all the ingredients together to create the marinade.

Take half of the marinade and evenly rub it onto both sides of the chicken, ensuring that the marinade is thoroughly spread to enhance the flavour. Refrigerate the chicken for a minimum of 1 hour, but for optimal results, let it marinate for 24 hours.

Place the marinated chicken on a roasting tray lined with foil.

Drizzle the chicken with oil, coating it with the marinade.

Roast the chicken in a preheated oven at 180°C (350°F) or gas mark 4 for approximately 45 minutes. Adjust the cooking time as needed based on the size of the chicken.

Regularly baste the chicken with the cooking juices.

Allow the peri peri chicken to rest for at least 10 minutes before serving.

Serve the chicken alongside Nando’s spicy rice or Nando’s peri chips for a delicious meal. Enjoy!