Ingredients

The following ingredients have 4 Servings
  • 4 to 5 large garlic cloves (finely chopped)
  • 4 to 5 bay leaves
  • 4 to 5 small hot chile peppers ((ideally piri-piri peppers, but Thai are fine))
  • 1 tablespoon sweet paprika
  • 1 tablespoon minced rosemary leaves
  • 1 tablespoon sea salt
  • 1 cup sweet white wine (ideally white Port or Madeira)
  • 1/2 cup olive oil
  • 1 tablespoon honey ((optional))
  • 12 to 16 whole doves (or substitute 4 to 8 whole squab)
  • Freshly ground black pepper (for serving)

Instruction

  • To make the grilled doves, place all of the ingredients except the honey, doves, and black pepper in a food processor or blender and buzz until smooth, about 1 minute. Pour the marinade into 1 or 2 large resealable freezer bags and add the doves. Seal and mix the marinade around the doves so they're well coated. Toss in the fridge overnight.
  • The next day, transfer the doves to a plate and pour the marinade into a small pot. Bring the marinade to a boil, stirring often. Taste it. If you want a hit of sweet-hot going on, a lot like a Portuguese BBQ sauce, add the honey.
  • Get your grill as hot as it will go. You want the temperature to be at least 550°F (287°C) although 600°F (315°C) is better.
  • Place the doves on the grill, breast side up. Cover the grill and cook the doves, undisturbed, for 4 to 6 minutes, depending on how done you like them. Around 4 minutes will result in medium-rare doves. (That said, all the Portuguese I know love their meat with more than a little char on it, so you can grill them for 1 to 2 minutes or so more if you want them blackened. This means you'll grill the doves for 6 to 10 minutes total.)
  • Remove the birds from the grill and let them rest for at least a few minutes. Pour the warm sauce over the birds and grind some black pepper on top. Eat with your hands. Be sure to set out bowls nearby for the bones.