‘Nduja Marinated Chicken
‘Nduja is a spicy fermented pork sausage from the Calabria region of Italy. It's delicious on crackers, but its soft and spreadable texture also makes it perfect for mixing into mayonnaise, tomato sauces, and, of course, butter.
Anytime to use the grill this summer is a good day.
For this recipe, we’re spatchcocking a chicken and stuffing pepperoni butter under the skin. It’s then heavily seasoned with paprika, garlic oil, and cayenne before getting a nice char on the grill.
Pair it with a tomato salad, gigante bean giardinera, and creamy burrata for a dinner celebrating summer at Golden Hour.
Find all Golden Hour Recipes here.
‘Nduja Marinated Chicken
serves 2-4
Ingredients
1 whole chicken
2-3 oz pepperoni butter
2-3 garlic oil
smoked paprika
sweet paprika
cayenne
salt
freshly cracked black pepper
Equipment
kitchen shears
pastry brush
grill
Preparation
Pat the chicken dry and remove any giblets.
Spatchcock the chicken by removing the backbone with kitchen shears. Flip the bird over and press firmly on the breastbone until it cracks and the chicken lies flat.
If the breasts are a little thick, lightly pound them using a meat mallet, being careful not to puncture the skin. This will help the chicken cook a little more evenly.
Gently loosen the skin over the breasts and stuff the pepperoni butter underneath, smoothing it out in an even layer.
Brush the chicken on both sides with garlic oil, and season generously with smoked paprika, sweet paprika, cayenne, salt, and pepper, massaging into the skin and meat. Let stand for 25-30 minutes at room temperature.
Preheat the grill to 350-400ºF.
Place the chicken skin-side down and cover. Cook for about 8-10 minutes, rotate the bird, and cook for another 8-10 minutes or until the skin is crisp and charred to your liking.
Flip the chicken over and move it to indirect heat. Cook for another 20-25 minutes or until the internal temperature of the thickest part reaches 160º. If needed, flip the bird back skin-side down to re-crisp the skin.
Allow the chicken to rest for at least 10 minutes before slicing in half and serving.
Questions about the recipes? Email britt@parisdiningclub.com