Paul Ainsworth served up a tasty piri piri spatchcocked chicken with pepper, tomatoes and chipotle mayonnaise on Saturday Kitchen.

The ingredients for the piri-piri marinade are: 1 red chilli, sliced (or to taste), 1½ tsp smoked paprika, 25g light brown sugar, 1 lime, juice and zest, 1 tsp dried chilli flakes, 2 garlic cloves, chopped, 50ml olive oil, ½ bunch fresh oregano, finely chopped, 2 tsp port and 1 tsp salt.

For the piri-piri chicken: 6 chicken thighs and 6 chicken drumsticks or 1 whole spatch-cock chicken, 500g new potatoes, 1 sheet kombu, 2 red peppers, thickly sliced, 2 yellow peppers, thickly sliced, 250g fresh cherry tomatoes on the vine, vine reserved, 2 sprigs fresh thyme, 2 sprigs fresh oregano and ½ bunch finely chopped fresh coriander.

To serve: 1 lemon, zest only, 1 lime, zest only and 50g coriander, roughly chopped.

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