Piri Piri Chicken with California Prune Panzanella

Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2–3 minutes.

Allow the mixture to cool, then blend to a purée in a jug blender or food processor.

Store in a lidded container in the fridge and it should keep for up to 4 weeks.

Cut the chicken breast horizontally in half to create a thinner cut of meat that will cook evenly on the grill. Cut the chicken breast horizontally in half to create a thinner cut of meat that will cook evenly on the grill.

Place the chicken into a large container with 1/2 of the sauce you have made. Cover and leave for 1 -2 hours or overnight in the fridge. Before cooking the chicken it is best to make the salad.

Chop the ciabatta bread into chunks and place on a baking tray, then bake in a pre heated oven for 15 minutes at 160c until crisp.

Meanwhile place the sliced garlic, vinegar and California Prunes into a large mixing bowl. Pour in the Olive oil and stir together.

Slice the cherry tomatoes in half and add to the bowl with the red onion, then roughly chop the drained peppers and add to the bowl as well. Scatter in the chopped parsley, capers and olives.

Finally add the crispy ciabatta croutons and stir together, making sure the bread gets evenly coats as it wants to soak up the excess dressing and juices from the salad. Cover and leave the salad to stand while you cook the chicken.

When your BBQ is ready to cook, lift the chicken out of the marinade and carefully place on the grill to cook.

Cook the chicken for 7 minutes on each side or until the centre is fully cooked, I always use a digital thermometer and look for anything above 75c to be safe and ensure it’s cooked.

When the chicken is cooked, remove from the grill and serve with your California Prune panzanella salad.