Here are a couple wonderful new ways to enjoy your Blue Sky chicken.
Spicy Grilled Chicken With Lemon And Parsley
¼ cup hot smoked Spanish paprika
¼ cup kosher salt
¼ cup coarsely ground black pepper
1½ tablespoons cayenne pepper
2 4-poundish Blue Sky chickens, backbones removed
1 loaf country-style bread, sliced lengthwise 1 inch thick (We suggest Noble Seeded)
¼ cup extra-virgin olive oil
4 lemons, halved
½ cup Blue Sky Italian Parsley leaves with tender stems
Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Combine paprika, salt, black pepper, and cayenne in a small bowl.
Working one at a time, place chickens on a work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast. Season chickens all over with paprika mixture, patting to adhere.
Grill chickens, skin side up, over direct heat, rotating occasionally and moving to cooler side of grill as needed to control flare-ups, until browned, 5–8 minutes. Turn skin side down and grill, rotating occasionally, until browned, 8–10 minutes. Turn chickens skin side up and move to indirect heat. Grill, rotating occasionally, until an instant-read thermometer inserted into the thickest part of thighs registers 165°, 50–60 minutes. Transfer to cutting boards and let rest 5 minutes.
Meanwhile, drizzle bread on both sides with ¼ cup oil total and grill over direct heat until toasted and lightly charred, about 4 minutes; transfer to a platter.
Grill lemons, cut side down, over direct heat until lightly charred and juices start to caramelize, about 4 minutes.
Place chickens on top of bread and scatter parsley over. Squeeze 2 or 3 lemon halves over; serve with remaining lemons.
Do Ahead: Chickens can be grilled 2 hours ahead; hold at room temperature. Grill over high to reheat, about 4 minutes, before finishing as directed above.
Spicy Korean Grilled Chicken
2 small to medium Blue Sky yellow onions, coarsely chopped
4 to 5 Blue Sky garlic cloves, minced
1/2 cup soy sauce
1/2 cup gochujang (Korean hot pepper paste pick up at any local Asian Market, great staple for your kitchen)
2 tablespoons light brown sugar
2 tablespoons Blue Sky honey
1 teaspoon brown rice vinegar
1/4 cup sesame oil
3 pounds Blue Sky chicken pieces (I used drumsticks and chicken thighs) Prick each piece of chicken just a couple of times with a fork before marinating.
Combine the onions, garlic, soy sauce, gochujang, brown sugar, honey, rice vinegar, and sesame oil in a bowl and mix well. Place the chicken drumsticks and thighs into a large zip-top bag and pour the marinade in, making sure all of the chicken is covered. Seal the bag and lay it flat in a large, shallow pan or on a plate. Marinate the meat in the refrigerator for 6 to 8 hours or overnight, flipping once halfway through.
When ready to cook, prepare a high-heat grill. Remove the chicken from the marinade and lay the chicken pieces skin-side down on the grill. Grill for a few minutes on each side to sear the outside.
Once you have a good sear, lower the grill’s heat to medium-low. Cook the chicken with the lid closed for 15 to 20 minutes, flipping them every 3 minutes so they cook evenly. When finished, the chicken should be cooked through, no longer pink inside, and register 165°F in the thickest part of the meat with an instant-read thermometer. Serve immediately.