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.