Jidori Spatchcocked Chicken (AKA Semi Boneless or Butterflied)
“The Kobe Beef of Chicken” Jidori® means chicken of the earth. It started in Los Angeles, where asian-fusion culinary pioneers were looking for a chicken as fresh and great tasting as the finest sushi. Original Jidori chickens were a cross between a Japanese Hinaidori and a Rhode Island Red.
Recommended Gourmet Sides & Pairings
Complement your cut with artisanal steakhouse mushrooms, compound butters, and signature basting glazes.
Pan-Sautéed Steakhouse Mushrooms
Chef's Steak PairingCremini and button mushrooms pan-sautéed in sizzling garlic-herb butter, fresh thyme, and white wine reduction.
Portion: 8 oz
Pan-Sautéed Morel & Wild Mushrooms
Chef's ReserveHand-harvested wild morels pan-seared with French shallots, garlic, and fresh thyme. The ultimate luxury pairing.
Portion: 8 oz
Roasted Garlic Herb Butter
Aromatic BastingSlow-caramelized roasted garlic whipped into cultured butter with rosemary, parsley, and sea salt.
Portion: 3.5 oz
Classic Reserve Steak Sauce
Steakhouse ClassicHandcrafted steakhouse reduction with aged balsamic vinegar, molasses, tamarind, and crushed green peppercorns.
Portion: 10 oz
