chef john's calabrian chicken

Ingredients

• Servings: 2
• 2 cornish game hens
• 1 cup white vinegar
• 1/2 cup vegetable oil
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons fresh orange juice
• 4 cloves garlic, peeled
• 1 egg
• 1 tablespoon calabrian hot chili sauce, or more to taste
• 2 teaspoons grated orange zest
• 1 1/2 teaspoons kosher salt
• 1 anchovy fillet

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 5 hrs 10 mins


• lay a game hen breast side-down on a work surface; use a kitchen shears or sharp knife to cut the backbone out of the 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 for remaining game hen.
• place white 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.
• place game hens into a resealable heavy plastic bag and pour in marinade. squeeze out air, seal bag, and refrigerate at least 4 hours but preferably 8 hours to overnight.
• preheat grill for medium heat and lightly oil the grate.
• remove game hens from marinade, reserving marinade. dry birds on paper towels. season breast sides with salt.
• place game hens with breast sides down the preheated grill and cook until skin shows browned grill marks, about 5 minutes; rotate hens 45 degrees and grill 5 more minutes to make crosshatch grill marks.
• flip game hens their backs, brush with reserved marinade, and grill with the lid on for 5 minutes. brush hens with more marinade. repeat, cooking 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, about 35 more minutes. flip hens breast sides down, brush once more with marinade, and cook with lid closed until marinade has glazed chicken, about 5 more minutes.
• transfer hens to a serving platter, let rest for about 5 minutes, and serve.