Piri Piri Chicken with Chopped Vegetable Salad

Piri Piri Sauce

• 3 garlic cloves
• 4 chillies, type Fresno, fresh, stems removed, halved
• 2 - 4 'chile de árbol' chillies, dried, to taste
• ½ tsp ground smoked paprika
• 1 tsp salt, coarse
• ½ tsp oregano, dried
• 100 g extra virgin olive oil
• 45 g red wine vinegar
• 1500 - 1600 g whole chicken, spatchcocked (see Tip)

Vegetable Salad and Grilling

• 450 g mixed vegetables (e.g. broccoli, carrots, red bell pepper), in pieces (3 cm/2 in.)
• 100 g mayonnaise
• ¼ tsp salt, to taste (optional)
• ¼ tsp black pepper, ground
• 1 ½ tbsp Dijon mustard