Adapted from
Joshua McFadden
Food & Wine Magazine
June 2017

This clever grilled chicken recipe was adapted from Chef Joshua McFadden of Portland, Oregon and is currently featured in the June 2017 issue of Food & Wine Magazine. This spectacular dish 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 for other dishes yo may have on your menu or you can 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 for grilled fish.

 

Serves 4 to 6

Ingredients:
For the red sauce:
1/2 cup ’nduja (See Cook’s Notes)
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt, to taste
Ground black pepper, to taste

For the fresh green herb sauce:
1 cup each lightly packed parsley, mint, cilantro, tarragon and basil leaves
4 scallions, chopped
1/4 cup drained capers
4 anchovy fillets
1 cup extra-virgin olive oil
Kosher salt, to taste
Ground black pepper, to taste

For the chicken:
Canola oil, for brushing
One 3 1/2-pound chicken, cut into 8 to 10 pieces
Kosher salt, to taste
Ground black pepper, to taste
Lemon wedges, for serving

Directions:
Make the red sauce In a food processor, pulse the ’nduja with the 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.

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°F, 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°F, 7 minutes longer. Transfer the chicken to a platter and serve with lemon wedges, passing the remaining sauces at the table.

Cook’s 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.

 

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