Grilled Chicken Spice Bag

Light your BBQ, setting it up with a direct and indirect side. For the wedges

Leaving the skin on the potatoes, slice into thick wedges and rinse in cold water to remove the starch. Pat dry with kitchen paper.

In a bowl, toss the wedges with 1 tbsp of the chilli oil, 2 tsp of five spice and some seasoning.

Position the potatoes on your grill, over a medium heat, until crispy on the outside and fluffy in the middle - about 35- 40 minutes. For the chicken

In a clean bowl, toss the chicken in 1 tbsp of the chilli oil, a pinch of five spice and some seasoning.

Grill the chicken over a high heat, turning occasionally until cooked through - this should take about 30 minutes. To check the chicken is done, insert a meat thermometer into the thickest part of the chicken and ensure the internal temperature has reached 75 C. Allow to rest for 5 minutes. For the vegetables

In a clean bowl, toss the sliced peppers, onions and chillis in the remaining 1 tbsp of the chilli oil.

Put all the vegetables into a deep fryer basket, or thread onto skewers.

Sear over a high heat, tossing in the basket or turning on the skewers for 8- 10 minutes. Don’t overcook them - you want to make sure they retain a bit of crunch. To assemble

Cut the rested chicken into bite-size pieces.

Place the cooked wedges, chicken and veg into a bowl and toss with another pinch of 5 spice and some seasoning.

Serve in a large bowl topped with some sliced fresh spring onions and a side of curry sauce.