ingredients
poultry :
- 1 kg (2 whole) cockerels (500 grams each)
1st liquid marinade & 2nd dry-baste :
- 30 ml (2 tbsp) lemon juice
- 30 ml (2 tbsp) apple cider vinegar or white wine vinegar
- 4 grams (2 tsp) lemon zest (from 1 lemon of 150 grams)
- 2 grams (1 tsp) lime zest (from 1 lime of 75 grams)
- 15 grams (1 tbsp) fine sea salt
- 1 grams (¾ tsp) garlic powder
- 1 grams (¾ tsp) onion powder
- 0,5 gram (1 tsp or 2 whole) bay leaves, central stem removed and the leaves ground
- 0,5 gram (1 tsp) dried oregano leaves, ground
- 0,25 gram (¼ tsp) coriander seeds, ground
- 0,25 gram (¼ tsp) cumin seeds, ground
- 0,25 gram (¼ tsp) dried ginger, ground
- 0,10 gram (2 whole) cloves, ground
piri-piri sauce (makes 1 cup or 240 grams) :
- 200 grams (1 whole) sweet red banana pepper or sweet red bell pepper
- 75 grams (2-3 whole) long red chili peppers
- 25 grams (4-6 small) piri-piri hot peppers (I used pickled ones)
- 50 grams (2 whole) shallots or ½ red onion (or a combination)
- 30 grams (4-5 large) garlic cloves
- 2,5 grams (1 tsp) smoked paprika
- 2,5 grams (1 tsp) sweet paprika
- 10 grams (2 tsp) fine sea salt
- 2 grams (½ tsp) ground pepper
- 30 ml (2 tbsp) lemon juice (and ¼ tsp zest)
- 15 ml (1 tbsp) lime juice (and ¼ tsp zest)
- 7,5 ml (1 ½ tsp) red port
- 2,5 ml (½ tsp) balsamic vinegar
- 60 ml (4 tbsp) olive oil
accompanying vegetables :
- 600 grams baby potatoes, sliced in half
- 150 grams baby onions, peeled & sliced in half
- 50 grams (6 large) garlic cloves, whole and peeled
- 15 grams (1 whole) long red chili pepper, sliced into rings
- 45 ml (3 tbsp) olive oil
- 22 ml (1 ½ tbsp) lemon juice
- 5 grams (1 tsp) fine sea salt
- 1 gram (¼ tsp) ground black pepper
- 1 gram (¼ tsp) dried oregano
- 1 gram (¼ tsp) coriander seeds
- 5 grams (2 tbsp) fresh coriander leaves
garnish :
- 35 grams (¼ whole) lemon slices
- 5 grams (2 tbsp) fresh coriander leaves or stalks