Saturday Morning With Jack Tame

Portuguese Piri Piri Chicken  Few countries do BBQ better than the Portuguese with their frango piri piri, chicken cooked over the coals with a spicy lemony sauce to go with it is just the best!  Seves 4-6   1.5 kg whole butterflied chicken 1 bunch thyme 2 lemons, halved 4 potatoes, boiled and cut into wedges  Piri piri marinade  100g melted butter  3 red chillies, seeds discard and roughly chopped 4 garlic cloves, crushed with 1 tsp salt  2 teaspoons smoked paprika  1 tablespoon sherry or red wine vinegar 1 tablespoon lemon juice 1 bay leaf ½ cup olive oil To make the piri piri marinade, simmer the ingredients together in a small pot or pan. Allow to cool.at chicken dry with paper towel. Score breasts and thighs with a sharp knife. Rub marinade all over and into the cuts and place in a large shallow dish. Cover and refrigerate overnight if you can,  removing from the fridge 30 minutes before cooking. If you can’t do this stage, not to worry! Heat barbecue to high. Place the chicken, skin-side down, and cook