Skip to content

Type what you have

Cook with

calabrian hot chili sauce ×
Chef John's Calabrian Chicken
Dinner Italian

Chef John's Calabrian Chicken

4.7

Prep
25 min
Cook
60 min
Total
330 min

Instructions

  1. 1 Lay a game hen breast-side down on a work surface; use kitchen shears or a sharp knife to cut the backbone out of game hen, cutting through each side of the bone from top to bottom. Remove the backbone. Use a sharp knife to slice through the cartilage of the breastbone. Flip game hen breast-side up, flatten bird lightly with your hands, and twist the wing tips underneath the wings. Repeat with remaining game hen.
  2. 2 Place white wine vinegar, vegetable oil, rosemary, orange juice, garlic, egg, Calabrian chili sauce, orange zest, kosher salt, and anchovy fillet into a blender. Pulse several times to combine; blend until marinade is smooth and creamy.
  3. 3 Place game hens into a resealable heavy plastic bag and pour in marinade. Squeeze out air, seal the bag, and refrigerate for at least 4 hours but preferably 8 hours to overnight.
  4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
  5. 5 Remove game hens from marinade, reserving marinade. Dry birds on paper towels. Season breast sides with salt.
  6. 6 Place game hens breast-side down onto the preheated grill and cook until skin shows browned grill marks, about 5 minutes; rotate hens 45 degrees and grill for 5 more minutes to make crosshatch grill marks.
  7. 7 Flip game hens onto their backs, brush with reserved marinade, and grill with the lid on for 5 minutes. Brush hens with more marinade. Repeat, cooking for 5 minutes, then brushing with more marinade, until game hens are deep golden brown and an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F (71 degrees C), about 35 more minutes. Flip hens breast-side down, brush once more with marinade, and cook with the lid closed until marinade has glazed onto chicken, about 5 more minutes.
  8. 8 Transfer hens to a serving platter and let rest for about 5 minutes before serving.

By John Mitzewich