Grilled Cornish Hens Recipe
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5.0
9 reviews
Excellent
Grilled Cornish Hens Recipe
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These Grilled Cornish game hens are showstoppers, great for an easy but impressive summer meal. Spatchcocked for even grilling, they are marinated in a quick homemade marinade that infuses each bite with rich and zesty flavors.
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Ingredients
- 2 1½ pounds Cornish hens fully thawed if using frozen
- ½ cup olive oil
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice from one lemon
- 4 cloves garlic minced
- 1 teaspoon fresh thyme leaves chopped or 2 teaspoons dried - plus more as garnish
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 lemon thinly sliced - as garnish
Instructions
- Using paper towels, dry the birds on all sides as much as you can. Doing so will help you get a strong grip on the chicken when spatchcocking.
- Next, spatchcock the cornish hens. Place the hen breast-side down on a cutting board. Find the backbone that runs down the center of the hen. Using poultry shears, remove the backbone starting from the tail and cutting along one side of the backbone. Repeat the same process by cutting on the other side of the bone. Remove it and discard (or save it for making chicken stock later.)
- Turn the bird around so that the breast side is up. Locate the breastbone that runs down the middle of the bird. Firmly press down with the palms of your hands until the hen lies flat. Repeat the same process with the second cornish hen. Set them aside.
- To make the marinade, whisk together the olive oil, lemon zest, lemon juice, garlic, thyme, paprika, salt, and pepper in a large mixing bowl. I recommend using a bowl large enough that can accommodate both birds. You can use a Ziploc bag to marinade the birds, as well.
- Transfer 2 tablespoons of the marinade into a small jar and keep it in the fridge until ready to use. We will use this to brush cornish hens after they are finished cooking on the grill.
- Place the birds into the marinade (ensure that they are fully covered with it), cover with plastic wrap, and marinate for at least 30 minutes or for up to 8 hours in the fridge.
- When ready to cook, remove the chicken from the fridge while you are preparing the grill. Preheat a gas grill to 350 degrees F.
- Clean grill grates. Dip a wad of paper towel into olive oil and then generously wipe the grates.
- Remove the cornish hens from the marinade (be sure to shake the excess marinade), and place them skin-side up on the grill. Cover and grill for 10 minutes.
- Flip the hens, cover, and grill for 7-10 more minutes or until the skin is crispy and turns golden brown. Keep a close eye on them as they are grilling to avoid burning. Check doneness by inserting an instant read thermometer into the thickest part of the thigh. If it registers 165 degrees F, your cornish hens are cooked.
- Transfer onto a plate and cover with aluminum foil. Let them rest for 10 minutes.
- Brush the skin of each hen with the reserved marinade. Sprinkle with chopped fresh thyme and serve on a serving platter with lemon wedges on the side.
Equipments used:
Notes
- This recipe makes two hens, with each of them being 1 ½ pounds. The nutritional information below is per serving.
- : Generally speaking, one pound of chicken serves one person, while 1½-2 pounds serves two. If you are serving a larger crowd, feel free to multiply the recipe.
- : If your birds are larger or smaller, you may need to adjust their grilling time and check doneness using a digital thermometer.
- : You can prepare the marinade and transfer it into a plastic sealable bag. Then, add the chicken, seal tightly, and let the meat marinate in the refrigerator for up to eight hours.
- : You can store your grilled game hens in an airtight container in the fridge for up to three days.
- : To reheat your cornish hens, place them in the microwave for 30-second increments until heated through. If you’d prefer to reheat your meat in the oven, bake it at 300 degrees F. for 10-15 minutes or until warm.
- Yields: This recipe makes two hens, with each of them being 1 ½ pounds. The nutritional information below is per serving.
- Multiply the recipe: Generally speaking, one pound of chicken serves one person, while 1½-2 pounds serves two. If you are serving a larger crowd, feel free to multiply the recipe.
- The size of the bird and its cooking time are related: If your birds are larger or smaller, you may need to adjust their grilling time and check doneness using a digital thermometer.
- Make ahead: You can prepare the marinade and transfer it into a plastic sealable bag. Then, add the chicken, seal tightly, and let the meat marinate in the refrigerator for up to eight hours.
- Store: You can store your grilled game hens in an airtight container in the fridge for up to three days.
- Reheat: To reheat your cornish hens, place them in the microwave for 30-second increments until heated through. If you’d prefer to reheat your meat in the oven, bake it at 300 degrees F. for 10-15 minutes or until warm.
Nutrition Information
Show Details
Calories
584kcal
(29%)
Carbohydrates
5g
(2%)
Protein
49g
(98%)
Fat
40g
(62%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
8g
Monounsaturated Fat
17g
Cholesterol
286mg
(95%)
Sodium
756mg
(32%)
Potassium
744mg
(21%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
462IU
(9%)
Vitamin C
23mg
(26%)
Calcium
50mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Calories | 584kcal | 29% |
| Carbohydrates | 5g | 2% |
| Protein | 49g | 98% |
| Fat | 40g | 62% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 286mg | 95% |
| Sodium | 756mg | 32% |
| Potassium | 744mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 462IU | 9% |
| Vitamin C | 23mg | 26% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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