Delicious Calabrian Chicken by Chef John

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Step 1

Start by placing the game hen breast side down on your work surface. Use kitchen shears or a sharp knife to cut along both sides of the backbone and remove it completely. Then, carefully slice through the breastbone cartilage so the bird can lay flat. Flip the hen breast side up, press down gently to flatten it a bit, and tuck the wing tips underneath. Do the same with any other hens you have.

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Step 2

Next, 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 until the marinade is smooth and creamy.

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Step 3

Put the hens into a large resealable plastic bag and pour the marinade over them. Press out as much air as you can, seal the bag, and pop it in the fridge for at least 4 hours, though overnight is best to really soak up the flavors.

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Step 4

When you’re ready to cook, preheat your grill to medium heat and lightly oil the grate. Take the hens out of the marinade (save the marinade for later), pat them dry with paper towels, and sprinkle the breast side with a bit of salt.

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Step 5

Place the hens breast side down on the grill and cook for about 5 minutes until you see nice grill marks. Rotate each hen about 45 degrees and grill for another 5 minutes to create a crosshatch pattern. Flip the hens onto their backs, brush them with some of the reserved marinade, then close the lid and cook for 5 minutes. Keep brushing and cooking in 5-minute intervals, turning the hens and brushing more marinade each time, until the skin is a deep golden brown and an instant-read thermometer registers 160°F in the thickest part of the thigh—this should take about 35 minutes.

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Step 6

Finally, flip the hens back breast side down, give them one last brush with marinade, and close the lid for about 5 minutes more to let that glaze set. Let the hens rest for around 5 minutes before serving. Enjoy!