Chef John's Calabrian Chicken Recipe

Grilled Cornish Game Hens

Ingredients

• 2 Cornish game hens
• 1 cup white wine vinegar
• cup vegetable oil
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons fresh orange juice
• 4 cloves garlic, peeled
• 1 large egg
• 1 tablespoon Calabrian hot chili sauce, or more to taste
• 2 teaspoons grated orange zest
• 1 teaspoons kosher salt
• 1 anchovy fillet
• Salt to taste

Directions

Step 1: Lay a Cornish game hen breast-side down on a clean surface. Using kitchen shears or a sharp knife, cut out the backbone by slicing through both sides of the bone from top to bottom. Remove the backbone. Then, using the knife, slice through the cartilage of the breastbone.

Step 2: Flip the bird breast-side up and press it down lightly to flatten. Twist the wing tips underneath the bird's wings. Repeat the process for the second game hen.

Step 3: In a blender, combine the white wine vinegar, vegetable oil, rosemary, orange juice, garlic, egg, Calabrian chili sauce, orange zest, kosher salt, and anchovy fillet. Pulse several times to mix, then blend until the marinade is smooth and creamy.

Step 4: Place the game hens into a resealable plastic bag and pour the marinade over them. Squeeze out any excess air, seal the bag, and refrigerate for at least 4 hours, preferably 8 hours or overnight, for the best flavor.

Step 5: Preheat your outdoor grill to medium heat and lightly oil the grate. Remove the hens from the marinade, reserving the liquid, and pat them dry with paper towels. Season the breast side with salt.

Step 6: Place the game hens breast-side down onto the preheated grill. Grill for about 5 minutes or until the skin shows browned grill marks. Rotate the hens 45 degrees and grill for another 5 minutes to create crosshatch grill marks.

Step 7: Flip the game hens onto their backs, brush with the reserved marinade, and grill with the lid closed for 5 minutes. Brush the hens with more marinade and repeat the process, cooking for an additional 5 minutes each time, until the hens are a deep golden brown and the internal temperature reaches 160F (71C) when measured in the thickest part of the thigh. This should take about 35 more minutes.

Step 8: Flip the hens breast-side down again, brush with the marinade one last time, and cook with the lid closed until the marinade has glazed onto the skin, about 5 more minutes.

Step 9: Transfer the hens to a serving platter and let them rest for about 5 minutes before serving.

Cook's Note: Calabrian pepper paste is similar to sambal oelek and can be found at finer grocery stores or specialty stores.

Nutrition Facts (per serving):

• Calories: 698
• Total Fat: 46g (59% Daily Value)
• Saturated Fat: 13g (65% Daily Value)
• Cholesterol: 397mg (132% Daily Value)
• Sodium: 1779mg (77% Daily Value)
• Total Carbohydrate: 14g (5% Daily Value)
• Dietary Fiber: 1g (3% Daily Value)
• Total Sugars: 4g
• Protein: 57g (113% Daily Value)
• Vitamin C: 18mg (20% Daily Value)
• Calcium: 86mg (7% Daily Value)
• Iron: 4mg (23% Daily Value)
• Potassium: 772mg (16% Daily Value)