Cornish Game Hen On The Grill
This simple recipe produces chicken that is extremely juicy with crispy skin.
Absolutely delicious!
Ingredients
- 1 cup olive oil
- 1/2 cup lemon juice
- 2 tablespoons minced garlic
- 1 tablespoon lemon zest
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- 1 tablespoon chopped parsley
- Pinch crushed red pepper
- 2 Cornish game hens, about 1 1/4 pounds each
- 1 teaspoon salt
- 1/2 teaspoon fresh ground white pepper
Instructions
- In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, parsley, and crushed red pepper. Mix to combine and set aside.
- Spatchcock the Chicken
- Place the hens on a cutting board. With a boning knife, cut along the backbone and remove. Place the hens breast-side down and using the heel of your hand, push down to break the breastbone and flatten. Tuck the wing tips behind the joint of the wing that meets the breast.
- Place in a 9 by 13-inch, non-reactive baking dish and add the marinade. Refrigerate for at least 2 hours and up to 6 hours, turning occasionally to evenly coat.
- Preheat the grill to about medium (about 350°F to 400°F). Optional: You can add wood chunks or chips to the coals after the grill is heated.
- When the grill is ready place the butterflied birds directly over the heat skin-side-down and cook for about ten minutes with the lid closed. After the first five minutes, use grilling tongs to rotate each bird 45 or 90 degrees.
- After the full ten minutes, turn the birds over so the skin side is up. Brush very lightly with olive oil and continue grilling with the lid closed for another 20 minutes.
- Remove the birds from the grill when the internal temperature (measured away from the bone) is 160 to 165 degrees. The skin should be browned, and the meat moist and tender.
- Let rest for 10 minutes before serving.
By Gags
