Since my last post over a year ago, we have been busy!
We just dove into the renovation - the "new" part of the house has been removed and we are working on the addition.
We adopted another dog, Walter!
We adopted 2 miniature Mediterranean donkeys, 2 Nigerian dwarf goats, and some chickens (and roosters!).
3 tablespoons butter
3 tablespoons chopped fresh cilantro
2 garlic cloves, minced
2 tablespoons total of Sriracha & sweet chili sauce - depending on your heat preference.
2 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
2 tsp ginger (I keep a jar of minced ginger in the fridge)
1 large shallot, peeled, quartered
3 garlic cloves, peeled
1/2 cup of chili sauce - again; sweet to hot according to your preference. The Sriracha is hot!!
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 3 1/2- to 4-pound chicken
Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
Rub marinade into chicken and cover; chill at least 4 hours or overnight.