Chef Johns Grilled Game Hens Recipes

GRILLED GAME HENS

Steps:

• Place hens in a large resealable plastic bag. In a small bowl, combine the remaining ingredients. Pour half into bag; add the hens. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade from hens. Place hens in a 13x9-in. disposable aluminum pan. Pour reserved marinade over hens; cover pan. , Grill, covered, over medium-hot heat for 35-40 minutes or until a thermometer reads 180° and meat juices run clear, basting frequently. Place hens directly over heat for the last 3-4 minutes of cooking time, turning once.

CHEF JOHN'S GRILLED GAME HENS

Steps:

• Blend jalapeno pepper, habanero pepper, garlic, vegetable oil, sherry vinegar, mayonnaise, and 2 teaspoons salt together in a blender until marinade is smooth.
• Place halved hens in a large bowl. Pour marinade over the chickens and turn to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove hens from marinade, shaking off any excess, place hens on a plate, skin-side up. Discard remaining marinade. Season skin-side of hens with salt.
• Cook hens on the preheated grill, turning occasionally, until skin is crisped, meat is no longer pink at the bone, and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

CHEF JOHN'S GRILLED GAME HENS

Steps:

• Blend jalapeno pepper, habanero pepper, garlic, vegetable oil, sherry vinegar, mayonnaise, and 2 teaspoons salt together in a blender until marinade is smooth.
• Place halved hens in a large bowl. Pour marinade over the chickens and turn to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove hens from marinade, shaking off any excess, place hens on a plate, skin-side up. Discard remaining marinade. Season skin-side of hens with salt.
• Cook hens on the preheated grill, turning occasionally, until skin is crisped, meat is no longer pink at the bone, and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

CHEF JOHN'S GRILLED GAME HENS

Steps:

• Blend jalapeno pepper, habanero pepper, garlic, vegetable oil, sherry vinegar, mayonnaise, and 2 teaspoons salt together in a blender until marinade is smooth.
• Place halved hens in a large bowl. Pour marinade over the chickens and turn to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove hens from marinade, shaking off any excess, place hens on a plate, skin-side up. Discard remaining marinade. Season skin-side of hens with salt.
• Cook hens on the preheated grill, turning occasionally, until skin is crisped, meat is no longer pink at the bone, and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

CHEF JOHN'S GRILLED GAME HENS

Steps:

• Blend jalapeno pepper, habanero pepper, garlic, vegetable oil, sherry vinegar, mayonnaise, and 2 teaspoons salt together in a blender until marinade is smooth.
• Place halved hens in a large bowl. Pour marinade over the chickens and turn to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove hens from marinade, shaking off any excess, place hens on a plate, skin-side up. Discard remaining marinade. Season skin-side of hens with salt.
• Cook hens on the preheated grill, turning occasionally, until skin is crisped, meat is no longer pink at the bone, and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).