Recipe: The Standard Grill’s “Million Dollar” Chicken

After winning $1 million as the top prize winner of the 2006 Pillsbury Bake-Off for her recipe for baked chicken and spinach stuffingstay-at-home mom Anna Ginsberg sued The Oprah Winfrey Show to cook his award-winning dish for the big O.

In the clip, which has gone viral several times since it first aired, Winfrey throws a not-so-subtle shadow over Ginsberg’s chicken after taking a bite. “I like it,” she said after chewing and pausing to choose her words. “I really like… Did we add salt and pepper?” I think we needed salt and pepper.

For a dish that doesn’t lack seasoning, we prefer Dan Silverman’s “Million Dollar Chicken” from The standard grill At New York. In addition to offerings like a Demi-Cache rib eye and a chocolate mousse dish dubbed The Deal Closer, Million Dollar Chicken was essentially a nightly go-to order for customers and was even mentioned in a one-star review of the restaurant of NYT Pete Wells review in 2009.

Seeking to put The Standard back on the map after changes both big and small at the restaurant, New Zealand chef Jean-Paul Lourdes has drawn on his chest of experience to come up with a new take on the Million Dollar Chicken and hand it over to the menu. following a break.

“In New York, rotisserie chicken is one thing. Lafayette makes one. Barbuto makes one. The interpretation of the Standard was a heavily roasted chicken until the skin was golden brown with a crème fraîche, lemon, shallot and Aleppo pepper sauce,” Lourdes told InsideHook. “It was served on a piece of sourdough intended to absorb all the juices from the chicken and the sauce. Everyone wanted Standard to somehow get back to their peak when they were at their peak. We didn’t necessarily want to re-render, but we’re using a slightly different process and our trim is a little different. But basically the flavor profile is classic Million Dollar Chicken.

For Lourdes, what makes the Standard’s chicken (half a chicken costs $30) taste like a million dollars is the Aleppo pepper. “Personally, I like the aromatic profile of the Aleppo pepper. It kind of has a sort of almost smoking characteristic,” he says. “It’s not too spicy, but it kind of gives you the bitterness that some peppers give you, those really earthy sour tones or flavors. We also use preserved lemon in the recipe. You have your sourness and the saltiness of candied lemon and that kind of tobacco taste of Aleppo pepper. Another thing we do a little differently is to take chicken skin from other chickens by roasting it for a long period of time before almost tearing it to pieces. Then we mix it with garlic, thyme and shallots which are all fried and crispy and sprinkle it all over the chicken. This gives it that roast chicken flavor that doesn’t necessarily come solely from the chicken itself.

The Standard’s million-dollar chicken is priced half a bird for $30.

The standard and high line

Although Million Dollar Chicken may sound fancy, this rotisserie chicken flavor is really everything the Standard is looking for.

“A roast chicken is something everyone can relate to. I mean, everyone has bought a rotisserie chicken from a grocery store at some point,” Lourdes says. “It’s delicious, it appeals to a lot of people, it attracts a large audience and it’s relatively easy to cook. There are no different temperatures. It’s either cooked or raw. It’s cooked on the bone, it stays moist, and it’s one of those things that a lot of people go for. We don’t necessarily have the rotisserie, but we try to recreate the cooking process of what a rotisserie chicken would go through in a grocery store. What we’re trying to achieve in the end is just a really high quality rotisserie chicken.

Here’s how they do it:

Standard Grill’s Million Dollar Chicken


  • 1 whole organic chicken
  • ½ cup basic poultry brine
  • 90g melted chicken fat
  • 1 teaspoon Aleppo pepper
  • 120 g fresh cream
  • 1 shallot, finely chopped
  • 30g candied lemon
  • Sea salt


  1. Preheat a fan-assisted oven to 375F.
  2. Rinse the chicken under cold water and pat dry.
  3. Using a kitchen syringe, fill with brine and inject the chicken in several places.
  4. Place in the refrigerator for 2-3 hours.
  5. When the time is up, rub well with chicken fat, season with sea salt and put in the oven and bake for 45 minutes.
  6. When the internal temperature is 125 F, increase the oven temperature to 450 F and bake until golden brown until the internal temperature is 165 F.
  7. Remove from the oven and let the chicken rest. The temperature will continue to rise to 165F.
  8. To make the sauce, combine the remaining ingredients in a small saucepan and heat until the mixture simmers gently.
  9. Pour over chicken to serve.