by Kelly Elias
The Cardamom Half Chicken at the St. Paul Meat Shop is a culinary delight – It’s easy to cook, has unique flavors, and is guaranteed to make even the most novice cooks feel like professional chefs!
To start, we cut a half chicken boneless in one piece – breast on one side, thigh and leg on the other, both sides connected with the skin. Then we hit it with a seasoning blend of cardamom, salt, black pepper, fresh garlic, and fresh parsley. The cardamom brings a fragrant flavor with floral and citrus notes that compliment the savory and juicy Kadejan chicken.
Cooking Directions
We recommend leaving the half-chicken folded during both cooking methods
Stovetop/Oven:
- Preheat oven to 375℉
- Leaving the half-chicken folded, sear in a cast-iron or heavy-bottom oven-safe pan over medium heat for ~2 minutes per side, or until skin is golden brown
- Transfer the pan to the oven and cook until internal temperature reaches 160℉ (approx. 10-12 minutes)
- Remove from oven and let chicken rest on cutting board for 10 minutes
- Slice/Serve/Eat!
- Serve with a squeeze of lemon, dollop of unsweetened yogurt or your favorite sauce
Bonus points: Place another cast-iron pan or a brick wrapped in foil on top of the chicken when you put it in the oven. This will help fuse the white and dark meat together and promote more even cooking.
Grill: (We recommend a reverse sear method)
- Set up your grill to have a hot side (direct heat) and cool side (indirect heat)
- Leaving the half-chicken folded, place chicken on the cool side of the grill (indirect heat)
- Cook until internal temperature reaches 160℉. Turn/flip chicken over as needed.
- Transfer chicken to the hot side of the grill (direct heat) and cook approx. 2 minutes per side, or until skin is golden and crispy
- Remove from the grill and let chicken rest on cutting board for 10 minutes
- Slice/Serve/Eat!
- Serve with a squeeze of lemon, dollop of unsweetened yogurt, or your favorite sauce!
