Red-and-Green Chicken 


This clever grilled chicken recipe from Portland, Oregon, chef Joshua McFadden involves making two simple sauces—a spicy red one with ’nduja, a spreadable pork sausage; and a green one packed with fresh herbs and briny capers and anchovies—that are brushed on the chicken and served alongside. Both sauces are incredibly versatile, so keep those leftovers. Try the red sauce smeared on a grilled cheese sandwich and the green drizzled over grilled vegetables or mixed with more olive oil and white wine vinegar for an herbaceous vinaigrette.

  • Total Time:
  • Servings: 4

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Ingredients

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

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

chicken
:
  • Canola oil, for brushing

  • One 3 1/2-pound chicken, cut into 
8 to 10 pieces

  • Kosher salt
  • Pepper
  • Lemon wedges


How to make this recipe

  1. 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.


  2. 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. 


  3. 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. 


Make Ahead

The sauces can be refrigerated separately overnight.


Notes

’Nduja is a spicy, spreadable pork sausage. You can find it at Whole Foods.


Contributed By Photo © Con Poulos Published June 2017





1120154 recipes/red-and-green-chicken 2017-05-03T12:58:06+00:00 Joshua McFadden june-2017,chicken,whole chicken recipes,red and green chicken recipes,red-and-green-chicken 1120154
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