Calabrian Chicken Recipe from Chef John

Why This Recipe Is So Tasty

Brimming with bold, spicy flavors that wake up your taste buds. The combination of tender chicken and Calabrian chili peppers creates a perfect balance of heat and savory depth. It’s simple to make but feels special enough for any meal.

Cooking Tips

- Use fresh Calabrian chili paste for the best flavor and heat.
- Sear the chicken skin-side down first to get a crispy, golden crust.
- Let the chicken rest a few minutes after cooking to keep it juicy.

Step 1

Place the game hen breast-side down on your work surface. Using kitchen shears or a sharp knife, cut along both sides of the backbone from top to bottom and remove it. Then, slice through the cartilage of the breastbone to help flatten the bird. Flip it over, press down gently to flatten, and tuck the wing tips underneath. Do the same with the other hen.

Step 2

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

Step 3

Put the hens in a large resealable plastic bag and pour in the marinade. Squeeze out any excess air, seal the bag, and pop it in the fridge for at least 4 hours, though overnight is best if you have the time.

Step 4

When you’re ready to cook, preheat your grill to medium and oil the grate lightly. Take the hens out of the marinade, saving the leftover liquid, and pat them dry with paper towels. Season the breast side with a little salt.

Step 5

Place the hens breast-side down on the grill and cook until you see nice browned grill marks, about 5 minutes. Give them a 45-degree turn and grill for another 5 minutes to create crosshatch marks. Flip the hens onto their backs, brush them with some of the reserved marinade, then close the grill lid and cook for 5 minutes. Keep brushing with the marinade every 5 minutes, flipping as needed, until the skin is deep golden and the thighs reach 160°F on an instant-read thermometer—this should take about 35 minutes.

Step 6

Finish by flipping the hens breast-side down again, giving them one last brush with marinade, and grilling with the lid closed for about 5 minutes. This will glaze the chicken beautifully. Let the hens rest for about 5 minutes before serving.