Grilled Marinated Cornish Hens Recipes

GRILLED CORNISH GAME HENS

Steps:

• In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.

GRILLED CORNISH HENS

Steps:

• In a small bowl, combine the butter, onions, parsley, ginger, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. , Rub mixture under the skin and over the top of each game hen. Sprinkle remaining salt and pepper inside the hen cavities. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place hens breast side up over drip pan; grill, covered, over indirect medium heat for 45-60 minutes or until a thermometer reads 180° and the meat juices run clear.

TUSCAN GRILLED CORNISH HENS

Steps:

• Sprinkle the Cornish hens with 1 teaspoon salt on each side.
• Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened hens. Add the hens, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
• When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the hens on the cooler side skin-side up and weigh them down with a gratin dish with a foil-wrapped brick inside.
• Cook for 12 minutes, until the underside is golden brown. Turn the hens skin-side down, weigh them down again, and cook for another 12 minutes until the skin is golden brown and the hens are cooked through.
• Place the lemon halves on the cool side of the grill, cut-side down, for the last 10 minutes of cooking. Remove the Cornish hens and lemons to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the hens in half, sprinkle with fleur de sel, and serve with the grilled lemon halves.

GRILLED CORNISH HENS

Steps:

• Pat the chicken dry with a paper towel and place the Cornish hens skin side down on a cutting board.
• Using kitchen shears cut along one side of the backbone from the tail towards the neck. Cut along the other side of the backbone to remove it completely.
• Turn the hen over and bend the legs so they face outward. Using two hands, press down firmly on the breast until you hear the breastbone cracking. Repeat with the remaining birds.
• Add olive oil, lemon juice, garlic, ginger, parsley, salt, and pepper to a large bowl or large Ziploc bag and mix everything together. Add in the hens and use your hands to move everything around making sure they are coated well in the marinade.
• Preheat half the grill to 350°F/180°C. Clean and oil the grilling grates to help prevent the birds from sticking.
• Place the hens skin side up over the heat/coals and brush them with the remaining marinade. Cover and cook for 5 minutes then flip and cook for another 15-25 minutes.
• Remove from the grill and serve.

GRILLED MEXICAN-STYLE CORNISH HENS

Steps:

• To butterfly the hens, turn them breast side down and using poultry shears, cut down each side of the backbone and discard it. Turn the birds over and open them out flat, pressing down hard on the breastbone. Thread 2 skewers diagonally through each hen from the wings to the thigh bones.
• To make the marinade, skewer the chili peppers and garlic together and cook on a preheated medium-hot outdoor grill or under a broiler for 10 minutes, turning frequently until evenly browned. Scrape off and discard the skins from the peppers and chop the flesh coarsely. Put the flesh (and seed if you like the heat) into a blender. Add garlic and all the remaining marinade ingredients and blend to a puree. Pour the marinade over the hens and let marinate in the refrigerator overnight. Return them to room temperature for 1 hour before cooking.
• When ready to cook, remove the birds from their marinade and grill over preheated medium-hot coals for 12 minutes on each side (or until juices run clear), basting occasionally. Remove from the heat and let rest for 5 minutes, then serve with corn salsa.

HOISIN MARINATED GRILLED CORNISH GAME HENS

Steps:

• Put the hens in a baking dish.
• Mix the hoisin sauce, red wine, scallions, ginger, garlic and sesame oil together in a bowl and pour the marinade over the hens.
• Cover and refrigerate the hens for 1-2 days.
• Preheat grill to medium heat.
• Put the hens on the grill bone side down and grill, covered, about 10 minutes.
• Gently turn them over and continue grilling for another 10 to 15 minutes or until the juices run clear.
• Let the hens rest for 5 minutes before serving. Enjoy!

MARINATED CORNISH GAME HENS

Steps:

• Remove bags with liver and necks from hens, wash hens well pat dry.
• Rub hens with oil.
• Prepare marinade, place hens in either glass bowl or 2 plastic bags,pour marinade over hens.
• Let hens marinate overnight in refrigerator turning hens or bags over occasionally.
• Next day remove hens from marinade and place onto a roasting rack.
• Roast hens at 400 F for 50 to 60 minutes, turning once during cooking time and baisting with matinade occasionally.
• Check for doneness by piercing with a fork,
• hens should be fork tender and juices should run clear.
• Can serve whole hens or cut hebs in half lenghtwise to double.

GRILLED MARINATED CORNISH HENS

Steps:

• mix all marinade ingredients together and place hens and marinade in a ziploc type bag. marinate overnight.
• remove from marinade and grill until done, discard marinade.