My Nikkei Piri-Piri Poussin

Piri-Piri is a classic Portuguese marinade and sauce mostly used for poultry. It makes use of hot chillies, garlic and vinegar (real trademarks of Portuguese cooking) to create a lip-smacking sauce for the meat. In this Nikkei version, my piri-piri marinade blends Peruvian rocoto chillies with some Japanese flavours.

I like marinating the poussin overnight and if I am making this at the weekend and the weather is fine, I cook it on the barbecue rather than under the grill (broiler).