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Chef John's Calabrian Chicken
Chef John's Calabrian Chicken
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
310 minutes
Grilled game hens marinated in zesty Italian spices for a beautifully flavorful dish.
Ingredients:
  • 2 Cornish game hens
  • 1 cup white wine vinegar
  • 0.5 cup vegetable oil
  • 2 tablespoons fresh rosemary leaves
  • 2 tablespoons fresh orange juice
  • 4 cloves garlic, peeled
  • 1 tablespoon Calabrian hot chili sauce, or more to taste
  • 2 teaspoons grated orange zest
  • 1.5 teaspoons kosher salt
  • 1 anchovy fillet
Instructions:
  • Place the game hen breast side-down on a surface. Use kitchen shears or a sharp knife to remove the backbone by cutting through each side from top to bottom. Discard the backbone. Slice through the breastbone cartilage with a sharp knife. Flip the game hen breast side-up, gently flatten the bird, and fold the wing tips under the wings. Repeat with the second game hen.
  • In a blender, combine white wine vinegar, vegetable oil, rosemary, orange juice, garlic, egg, Calabrian chili sauce, orange zest, kosher salt, and anchovy fillet. Pulse several times until mixed, then blend until the marinade is smooth and creamy.
  • Place the game hens in a sturdy resealable plastic bag and add the marinade. Remove any air from the bag, seal it, and refrigerate for at least 4 hours, or ideally overnight.
  • Prepare the grill by preheating it to medium heat and lightly oiling the grate.
  • Take the game hens out of the marinade, saving the marinade for later. Pat the birds dry with paper towels and sprinkle salt on the breast sides.
  • Place the game hens breast side down on the hot grill and cook until the skin develops browned grill marks, approximately 5 minutes. Rotate the hens 45 degrees and grill for an additional 5 minutes to create a crosshatch pattern on the skin.
  • Gently turn over the game hens, generously brush with the reserved marinade, and grill covered for 5 minutes. Brush the hens with more marinade. Repeat this process, grilling for 5 minutes each time, until the hens become a deep golden brown and an instant-read meat thermometer placed in the thickest part of a thigh registers 160 degrees F, approximately 35 more minutes. Turn the hens breast side down, brush once more with marinade, and grill with the lid closed until the marinade forms a glossy glaze on the chicken, around 5 more minutes.
  • Place the hens on a beautiful serving platter, allow them to rest for approximately 5 minutes, then enjoy!

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