1. Prepare the Chicken: Butterfly the whole chicken by slicing it open lengthwise and salt the skin side with coarse sea salt. Place the chicken on a rack in a container and let it sit uncovered in the refrigerator for 24 hours. The salt will help the skin get nice and crispy, and the coarse sea salt makes it easy to rinse.

2. Roasting the peppers: Roast the peppers on the grill until they are completely black. Remove the skin and remove the seeds. Roast a few peppers for extra spice.

3. Prepare the sauce: For the Piri Piri sauce you will need sunflower oil, grilled peppers and chillies, garlic, fresh parsley, smoked paprika, oregano, and salt and pepper. Combine everything in a mixing bowl and blend until smooth with a hand blender.

4. Cooking the Chicken: After 24 hours, rinse the salt off the chicken with water and pat dry. Adjust the charcoal basket to the right height so that the chicken does not burn, but is still above the fire. Grill the chicken until golden brown on both sides.

5. Finishing: At the end, brush the chicken with the Piri Piri sauce for extra flavour and leave it on the grill for a few last minutes.

6. Serving: Cut the chicken into pieces and serve with a fresh salad. Enjoy every juicy bite!