Peri peri chicken with raw peri peri hot sauce

Put the chilies, red bell pepper, smoked paprika, cayenne, garlic, onion powder, salt, pepper, sugar, thyme, lemon juice, olive oil and sherry vinegar in a blender and blend on high until completely smooth. The sauce is raw and keeps three or four days in the fridge.

Reserve enough sauce to serve with four portions of chicken and refrigerate it; pour the rest into a plastic bag.

Make four cuts through the skin of each leg quarter, into the leg and thigh, then salt generously on both sides.

Put the chicken in the bag, seal, and toss until every part is coated; set the bag in a bowl, squeeze out the air and marinate in the fridge 8 to 24 hours, turning the bag occasionally.

Grill skin side down over hot charcoal with the cover on, about five minutes; flip and give the other side about 10 to 12 minutes, then keep turning, moving pieces around hot spots.

Toward the end, paint on some of the excess marinade. Cook until cooked through and fork tender; for chicken this size up to an hour.

Plate on greens, drizzle over the accumulated juices and spoon over the reserved sauce, never the marinade, which would need boiling first.

Leftover pieces reheated in a 375 degree oven until fully tender at the joint.