BBQ Special W. Peri Peri Chicken Thigh & Jalapeño Hot Link Sausage

Before you begin...

Some parts of this recipe work well cooked on the BBQ. We've given you oven instructions too, just in case the British weather has other plans. As every BBQ is different, we can't give exact BBQ cooking times - but we've added a handy tip to show you what you can BBQ if you'd like.

If you choose to cook on the BBQ, always make sure meat is cooked through (no pink meat!)

Now, let's get started!

Preheat the oven to 230ºC/ 210ºC (fan)/ gas 8 and take your chicken out of the fridge, open the packet and let it air

Combine your peri peri spice mix with 1 tsp [1 1/2 tsp] [2 tsp] sugar, the juice of half your lemon[s] (you'll use the rest later!) and a drizzle of olive oil

Add a pinch of salt and pepper, then give it a good mix up – this is your peri peri marinade

Add your chicken to the marinade and give it a good mix up until fully coated – this is your marinated chicken

Add your marinated chicken to a baking paper-lined baking tray (or two!)

Put the tray[s] in the oven for an initial 10 min

Tip: You can cook this on the BBQ if you like!

Chop your waxy potatoes in half, then trim and slice your spring onion[s] finely

Add the chopped potatoes to a pot of plenty of boiled water and bring to the boil over a high heat, then once boiling, cook for 12-15 min or until fork-tender, then drain and return to the pot

Once the chicken has had an initial 10 min, remove the tray[s] from the oven and turn over your chicken

Add your hot link sausage[s] to the other side of tray[s], then return the tray to the oven for 11-15 min or until the sausage is golden and the chicken is cooked through (no pink meat!)

Tip: You can cook this on the BBQ if you like!

Meanwhile, combine half your mayo (you'll use the rest later!) and your white wine vinegar with your carrot & cabbage slaw mix and a pinch of salt, pepper and sugar – this is your slaw

Combine the remaining mayo with a squeeze of lemon juice in a small bowl with a pinch of sugar and salt – this is your lemon mayo

Combine your red chilli relish and tomato ketchup in a small bowl – this is your sweet chilli ketchup

Once the potatoes are ready, add a small knob of butter with the sliced spring onions and a pinch of salt and pepper and give them a good mix up – this is your potato salad

Cut the remaining lemon into 1 wedge per person