Chicken Legs with Grilled Vegetables

For the potato skewers, rinse potatoes, cut in half and cook until tender in salted water for 10–12 minutes. Drain, rinse and drain. Crushed chile pepper in a mortar and mix with rosemary and olive oil.

Thread potatoes on skewers and brush with seasoning oil and salt. Cook on a hot grill for 6–8 minutes until potatoes are lightly browned, occasionally sprinkling with seasoning oil.

For the dip, boil lemon juice with sugar in a small saucepan, then mix with mayonnaise, creme fraiche and parsley. Season with salt and pepper.

For the chicken legs, use a sharp knife to put two two deep cuts into chicken legs. Whisk togehter hney, soy sauce, orange juice and whiskey with cinnamon and nutmeg. Peel garlic and chop finely. Rinse chile pepper, remove seeds and chop finely. Crush cardamom pods in a mortar. Add garlic, chile, and cardamom into marinade and mix.

Barbecue chicken legs for about 20 minutes over medium heat. After 10 minutes, brush with marinade and turn. Continue to brush with marinade often.

For the grilled peppers, rinse bell peppers, cut into quarters, remove seeds, and cut into wide strips.

Rinse pepperoncini and add with hot peppers to a pot with salted water. Parboil for about 4 minutes, then drain, rinse and drain again.

Brush prepared vegetables with a little oil, season with salt and pepper and place on a cooler part of grill (or on aluminum foil). Grill for about 15 minutes, turning frequently and occasionally brush with oil.