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 Ingredients | |
|---|---|
| 1 | 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 |
| 1 | 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 |
| 1 | head cauliflower, roughly chopped |
| 2 tsp. | crushed red pepper flakes |
| 4 cups | kimchi |
| 1 head | bibb lettuce, leaves separated |
 Method |
|
|---|---|
| 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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