First step is to spatchcock the chicken. Turn the chicken breast side down to remove the backbone. Cut either side of the backbone with a sharp pair of scissors or a knife.

Remove the backbone, then turn the chicken over and push down until you hear a crack.

Set the chicken aside and then mix all the ingredients into a blender to form the marinade.

Add half of the marinade and rub the mixture into the chicken on both sides – it is very important that the marinade is spread everywhere to ensure maximum flavour then refrigerate for at least 1 hour, for best results try to leave it for 24 hours.

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

Drizzle the marinated chicken with oil.

Roast in a preheated oven at 180°C (350°F) gas mark 4 for 45 minutes – this will depend on the exact size of chicken that is used, and it is important that you adjust the cooking time as necessary,

Baste the chicken with the juices.

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

You can serve this with a side of Nando’s spicy rice or Nando’s peri chips and enjoy!