To begin, blend the fresh and soaked chillies with garlic, lemon juice, vinegar, olive oil, paprika, oregano, and sea salt until smooth. Adjust heat level by adding or removing chillies. Move on to preparing the chicken.

Pat the chicken dry with kitchen paper. Using kitchen shears, cut along the backbone and press firmly to flatten. This ensures even cooking. Transition to marinating.

Rub the chicken generously with salt and pepper. Coat thoroughly with the Piri Piri marinade, ensuring it gets under the skin and into every crevice. Cover and refrigerate for at least 4 hours, ideally overnight. Proceed to preheating the grill.

Preheat a charcoal grill to medium heat, allowing the coals to become ashy for an even cook. If using a gas barbecue, set to medium to high. Prepare to cook over indirect heat.

Place the chicken skin side up on the cooler side of the grill. Close the lid and cook for 20 minutes. This helps render fat and keep the chicken moist. Move to basting.

Mix olive oil and lemon juice for basting. Brush the chicken generously, then rotate slightly to encourage even cooking. Prepare to finish over direct heat.

Move the chicken skin side down to the hotter side of the grill for 5–7 minutes to achieve a crisp, charred finish. Avoid pressing down to retain juices. Transition to resting.

Transfer to a board and tent loosely with foil. Rest for 10 minutes to allow juices to redistribute. Move to serving.

Carve the chicken and serve with lemon wedges, fresh salad, or chips. Presentation tip: Brush lightly with any reserved marinade (that has been boiled) for extra heat and colour.