INGREDIENTS: 1 small red pepper 50 ml olive oil 4 red chilies 2 tbsp red wine vinegar Juice 2 lemons 1/2 tsp caster sugar 4 garlic cloves, crushed 2 tsp dried oregano or chopped fresh oregano leaves 1/2 tsp chili flakes 1/2 tsp sea salt flakes 6 free-range, skin-on, bone-in chicken legs (drumsticks and thighs attached)
METHOD: 01. Heat the oven 190°C/170°C fan/ gas 5. Halve and dessed the pepper, brush with a little of the oil, put in a tin and roast until soft (about 25 minutes). Peel the skin if it comes off easily; leave on if it doesn’t. Chop roughly, then crush in a pestle and mortar . Remove the pepper. 02 . Dessed the chilies, chop finely and put in the mortar with the garlic, oregano and chili flakes. Pound to a paste, then add the vinegar, lemon juice, sugar, salt, remaining oil and crushed pepper. 03. Put the chicken into a broad shallow dish and pour on most of the marinade. Turn to coat, cover with cling film and put in the fridge for 4 hours (or overnight ideally), turning a couple of times. Bring to room temperature before cooking. 04. Heat the grill to high and arrange the chicken on the grill pan, skin-side up. Put the grill pan 10 cm from the heat and grill for 12 minutes per side, reducing the heat to medium halfway through. Baste a few times with the juices or a little reserved marinade. 05. Move the chicken another 10 cm from the heat and grill for 5 minutes on each side. It should be cooked through (make sure there are no traces of pink), sizzling and golden.