This easy recipe for spicy Barbecued Peri Peri Chicken is one of 50 in a new palm-sized “barbecue in a box” cookbook that’s tailor made for the grilling enthusiast in a hurry. Fan the deck of recipe cards, pluck one — like this red chile pepper and paprika-spiked take on grilled chicken — and you’re good to go.

Other recipes include Grilled Cabbage Salad, Rum-Spiked Barbecue Banana Boats and more.

Barbecued Peri Peri Chicken

Serves 4 to 6

INGREDIENTS

3-pound whole chicken

5 fresh long red chiles

5 garlic cloves, unpeeled

1 teaspoon dried oregano

1 teaspoon sweet paprika

1 teaspoon brown sugar

1/3 cup olive oil

1¾ ounce cider vinegar

1½ teaspoons salt

DIRECTIONS

Preheat oven to 425 degrees.

Butterfly the chicken. Pat the skin dry with paper towels.

Place the chiles on a baking sheet and roast for 10 minutes. Set aside to cool, then roughly chop. (Turn oven off.)

Meanwhile, blanch the garlic cloves in boiling water for 30 seconds, then peel and roughly chop. In a small saucepan set over medium heat, combine the garlic with the chiles, oregano, sweet paprika, brown sugar, olive oil, cider vinegar and salt. Bring to a simmer, lower heat and let simmer for 2 to 3 minutes. Allow the peri peri sauce mixture to cool, then puree in a blender.

Place the chicken on a tray and coat with the peri peri sauce, reserving some sauce for basting. Cover with plastic wrap and refrigerate for at least 1 hour.

Heat a hooded barbecue grill to medium and lightly grease the grill rack with oil.  Place the chicken skin-side down on the grill and cook, covered, for 7 to 8 minutes. Turn and cook the other side, basting. Continue to cook, opening the hood occasionally to turn and baste, for a further 30 minutes until cooked through.

Serve with a salad and corn or some crusty bread.

— Adapted from “The BBQ Companion” (Smith Street Gift, $24.95)