Calabrian Chicken

Print Recipe

Prep Time 2 30

Cook Time 25

Resting Time 50

Total Time 3 45

Servings

Calories 269

Ingredients

½ cup jarred Calabrian chili peppers packed in oil drained
2 garlic cloves peeled
2 Tbsp extra virgin olive oil
¼ cup balsamic vinegar
1 tsp dried rosemary
½ cup extra-virgin olive oil
1 whole chicken about 4 to 5 pounds
1 ½ tsp coarse sea salt divided
Lemon wedges for serving

Instructions

All ingredients ready? Let's begin!
In a food processor or mini-chopper combine the peppers, garlic, and 2 tablespoons of olive oil. Pulse until you achieve a paste. Set aside or store in the refrigerator until ready to use. This is your chili paste.
Rinse the chicken under cold water and pat dry with paper towels. On a clean cutting board, remove the backbone of the chicken with kitchen shears. Save this beautiful portion to make a flavorful bone broth – you can freeze it to use later. Turn the chicken over, lay it flat, and press the breast bone down with the heels of your hands. You will hear a cracking sound. This video shows how to spatchcock a chicken.
In a small mixing bowl, whisk together 2 tablespoons of the chili paste (reserve the rest for another dish), the vinegar, rosemary, and olive oil.
Place the chicken on a sheet pan and rub the marinade all over it, both sides. Cover with plastic wrap and refrigerate for at least 2 hours and even overnight.
Remove the chicken from the refrigerator 40 minutes prior to grilling so it can come to room temperature.
Build a charcoal fire in your grill or heat up your gas grill to 400°F or bring your cast iron pan/griddle to temperature. Clean the hot grill grates with an oiled paper towel wad placed in tongs.
Remove any excess marinade from the chicken with a paper towel so you don’t get flare-ups. Season the chicken with half of the salt. Tuck the wing tips under the drumettes. Place the chicken on the grill skin side up. This is optional: Place 2 bricks wrapped in foil on top of the chicken or place a cast-iron skillet with a brick inside on the skillet. The weight helps the chicken to cook evenly. Grill for 12 to 15 minutes until nicely browned.
Turn the chicken over and place the weights back on top of the chicken, if using. Continue to cook until the skin is crisp and the internal temperature reads 165°F when checked with a digital meat thermometer, approximately 10 to 13 minutes.
Remove the weights and flip the chicken over. Cook for a minute or two to make sure any potentially raw juices from the weights burn off.
Place the bird on a clean cutting board and loosely tent with foil. Rest the chicken for 10 minutes before carving. Place your accompanying side dishes in serving bowls or platters while the chicken rests.
Carve the chicken into portions: thighs, drums, wings, and sliced breast meat. Place on a serving platter and season with the remaining salt. Serve with lemon wedges placed around the platter.

Video

Nutrition