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Chef John's Take on Calabrian Chicken
Chef John's Take on Calabrian Chicken
Main Course

Chef John's Take on Calabrian Chicken

★★★★ ☆ 4.2 (304)

This flavorful dish brings together spicy Calabrian peppers and tender chicken for a mouthwatering meal that's easy to make. Perfect for a weeknight dinner, it’s packed with bold, zesty flavors that everyone will love.

◷ 1 hr 5 min Total Time
♜ 4 Servings
▥ Hard Difficulty
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Ingredients

4 servings
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Instructions

1

Step 1

Start by placing the game hen breast side down on your cutting board. Use kitchen shears or a sharp knife to cut along both sides of the backbone and remove it completely. Next, slice through the cartilage of the breastbone to help the bird lay flat. Flip the hen over, press down gently to flatten it a bit, and tuck the wing tips underneath. Do the same with the other hen if you have more than one.

2

Step 2

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

3

Step 3

Put the hens in a large resealable plastic bag, pour in the marinade, squeeze out the air, seal it up, and pop it in the fridge. Let them marinate for at least 4 hours, but overnight is even better if you have the time.

4

Step 4

When you’re ready to cook, preheat your grill to medium heat and give the grates a light oiling. Take the hens out of the marinade (saving the leftover marinade for basting), pat them dry with paper towels, and season the breast side with a little salt. Place the hens skin-side down on the grill and cook until you see nice grill marks, about 5 minutes. Rotate them 45 degrees and grill for another 5 minutes to get those classic crosshatch marks.

5

Step 5

Flip the hens onto their backs, brush them with some of the reserved marinade, and close the lid. Grill for 5 minutes, then brush again and repeat this process every 5 minutes. Keep going until the hens are a deep golden brown and a meat thermometer reads 160°F in the thickest part of the thigh—this should take about 35 minutes.

6

Step 6

Finally, flip the hens breast side down one more time, brush on the marinade, and grill with the lid closed for about 5 minutes to get a nice glaze. Let the hens rest for about 5 minutes once they’re off the grill, then serve and enjoy!

Why You’ll Love This Recipe

This dish brings together bold, spicy flavors with tender, juicy chicken. The Calabrian chili paste adds a unique kick that’s both smoky and slightly sweet, making every bite exciting. It’s a great way to elevate a simple weeknight meal with minimal effort.

Serving Suggestions

Serve this chicken with a side of creamy polenta or roasted vegetables to balance the heat. A fresh green salad with lemon vinaigrette also pairs nicely and adds a refreshing contrast.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to keep the chicken from drying out. Avoid microwaving if possible to maintain texture.