ROSIE® Organic Whole Chicken
1/4 cup olive oil
2 (1/4-inch) knobs of ginger, one peeled and finely grated, one peeled
2 tbsp. rice wine vinegar, divided
1/2  lime, juiced
2 tsp. sesame oil
  Kosher salt and freshly ground black pepper, to taste
1 small daikon radish, thinly shaved
5 medium carrots, thinly shaved
1 tsp. black sesame seeds
1 cup soy sauce
Asian pear, halved and seeded
1/2 cup packed brown sugar
1-3  Sonoma Spice Queen Organic Whole Bird’s Eye Chili
8 cloves garlic, 5 thinly sliced
1 tbsp. olive oil, plus more for brushing grates
head cauliflower, roughly chopped
2 tsp. crushed red pepper flakes
4 cups kimchi
1 head bibb lettuce, leaves separated


1 For salad, whisk 1/4 cup olive oil, 1 knob grated ginger, 1 tbsp. rice wine vinegar, lime and 1 tsp. sesame oil together in a large bowl. Season with salt and pepper, to taste. Add radish, carrot and sesame seeds, and toss to combine. Keep refrigerated until ready to serve.
2 Cut chicken in half, breast-side-up, using kitchen shears or a sharp knife. Place soy sauce, pear, brown sugar, chili, 1 knob peeled ginger, 1 tbsp. rice wine vinegar, 3 cloves garlic and 1 tsp. sesame oil in blender or food processor, and puree until smooth, about 1 minute. Transfer sauce to medium saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until thick, about 10-15 minutes.
3 Heat grill to medium-low heat and brush grates with oil. Grill chicken halves, brushing with sauce occasionally, until golden-brown and cooked through to an internal temperature of 170°F, about 15 minutes per side. Transfer to plate and let rest.
4 For rice, add cauliflower to food processor and pulse until finely chopped. Heat 1 tbsp. olive oil in large skillet over medium-high heat. Add cauliflower and red pepper flakes and cook, stirring occasionally, until tender, about 5-8 minutes. Serve chicken with salad, cauliflower rice, kimchi, lettuce and sliced garlic.

Drink Pairing: California Sauvignon Blanc


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