2 fresh hot red chili peppers, seeded and chopped*
½ cup sugar
½ cup rice wine vinegar
½ cup raisins
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon grated fresh gingerroot
¼ cup vegetable oil
2 whole dressed chukar partridges (¾ to 1 lb. each), skin on, halved
In 1-quart saucepan, combine all marinade ingredients, except oil. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer for 10 minutes to plump raisins and blend flavors, stirring occasionally. Remove from heat and cool completely. Add oil to marinade, whisking well to blend.
Arrange partridge halves in shallow dish. Pour marinade over partridges, turning to coat. Cover with plastic wrap. Chill several hours or overnight, turning partridge halves occasionally.
Prepare grill for medium-direct heat. Spray cooking grid with nonstick vegetable cooking spray. Drain and reserve marinade from partridges. Place marinade in 1-quart saucepan and bring to a boil over medium-high heat. Remove from heat. Set aside and keep warm.
Arrange partridge halves on cooking grid. Grill, covered, for 15 to 20 minutes, or until meat is tender, turning partridges and basting occasionally with reserved marinade. Serve any remaining marinade with partridges.
*Be careful when chopping hot chilies. Wear rubber gloves and do not
touch face or eyes while working with chilies.