Chef John's Grilled Calabrian Chicken

Place a game hen breast-side-down on the work surface; utilize kitchen shears or a sharp knife to dissect the backbone of the game hen, cutting through each side of the bone from top to bottom. Detach the backbone. Utilize a sharp knife to slice through the cartilage of the breastbone. Flip game hen breast-side-up, flatten bird lightly with your hands, and twist the wing tips underneath the wings. Repeat this process for each remaining game hen.

Combine white wine vinegar, vegetable oil, rosemary, orange juice, garlic, egg, Calabrian chili sauce, orange zest, kosher salt, and anchovy fillet in a blender. Pulse several times to merge the ingredients; blend until the marinade is smooth and creamy.

Place game hens into a resealable heavy plastic bag and pour in the marinade. Squeeze out air, seal the bag, and refrigerate for at least 4 hours but preferably overnight.

Preheat the grill to medium heat, lightly oiling the grate in the process.

Remove game hens from the marinade, reserving the remaining marinade. Dry birds on paper towels. Season breast sides with salt.

Position game hens with breast sides down onto the preheated grill and cook until skin shows browned grill marks, approximately 5 minutes; rotate hens 45 degrees and grill for an additional 5 minutes to create crosshatch grill marks.

Flip game hens onto their backs, brush with reserved marinade, and grill with the lid on for 5 minutes. Brush hens with more marinade. Repeat, cooking 5 minutes, then brushing with more marinade, until game hens are deep golden brown and an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F, approximately 35 more minutes. Flip hens breast sides down, brush once more with marinade, and cook with lid closed until marinade has glazed onto chicken, approximately 5 more minutes.

Transfer hens to a serving platter, let rest for about 5 minutes, and serve.