Red and Green Chicken
Red and Green Chicken
Ingredients
Cooking time: 20 min.
Preparation time: 20 min.
Total Time: 40 min.
Servings: 4
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For the red sauce
1/2 cup ’nduja (see Note)
2 oil-packed Calabrian chiles, stemmed
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt & Pepper
For the green sauce
1 cup each lightly packed parsley, mint and basil leaves
4 scallions, chopped
1/4 cup drained capers
4 anchovy fillets
1 cup extra-virgin olive oil
Kosher salt & Pepper
For the chicken
Canola oil, for brushing
One 3 1/2-pound chicken, cut into 8 to 10 pieces
Kosher salt
Pepper
Lemon wedges
Preparation
Make the red sauce In a food processor, pulse the ’nduja with the chiles, tomato paste and vinegar until nearly smooth. With the machine on, drizzle in the olive oil until incorporated. Scrape the sauce into a medium bowl and season with salt and pepper. Clean the food processor.
Make the green sauce In the food processor, pulse the herbs, scallions, capers and anchovies until very finely chopped. With the machine on, drizzle in the olive oil until incorporated. Scrape the sauce into a medium bowl and season with salt and pepper.
Make the chicken Light a grill and oil the grate. Season the chicken with salt and pepper. Grill over moderate heat, turning occasionally, until an instant- read thermometer inserted in the thickest piece registers 155°, about 25 minutes.
Brush half the chicken with some of the red sauce and half with some of the green sauce and continue to grill, turning and brushing with the sauces, until an instant-read thermometer inserted in the thickest piece registers 165°, 7 minutes longer.
Transfer the chicken to a platter and serve with lemon wedges, passing the remaining sauces at the table.
Chef notes:
- The sauces can be refrigerated separately overnight.
- ‘Nduja is a spicy, spreadable pork sausage made out of prosciutto. You can find it at the cheese counter at your local Whole Foods.