Grilled Marinated Cornish Hens Recipes

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.

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.

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 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.

MARINATED GRILLED GAME HENS

Steps:

• In a large resealable plastic bag, combine the lime juice, oil, garlic, cumin, cinnamon, salt and pepper; add the hens. Seal bag and turn to coat. Cover and refrigerate for several hours or overnight, turning once. , Drain and discard marinade. Grill hens, covered, over medium heat for 20-25 minutes or until a thermometer reads 180°, turning occasionally.

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.

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!

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.

GRILLED CORNISH HENS WITH MARJORAM AND GARLIC

Steps:

• Split the hens down the back. Wipe them dry with paper towels and squeeze the juice of one of the lemons over the hens. Sprinkle them with oil and pepper and marinate for two hours or overnight.
• Preheat coals.
• Meanwhile, bring the hens to room temperature if they have been refrigerated overnight. Simmer the garlic in water to cover for 20 minutes or until tender.
• Mash the garlic into a puree with a fork. Chop the marjoram and add, with the juice of the remaining lemon, to puree. Season to taste with salt and pepper and set aside.
• Season the hens to taste with salt and grill until cooked. Cool slightly and spread with the garlic puree. Serve hot or cold.

GRILLED CORNISH HENS

Steps:

• In a small bowl, whisk the oil and lemon juice until well blended. Stir in the garlic and pour the mixture into a large plastic storage bag. Add the hens. Squeeze out excess air, seal tightly, and massage to coat the meat all over. Marinate in the refrigerator for 2 to 4 hours, turning once or twice. Preheat the broiler. Remove the hens from the marinade and place them skin side down on a broiler tray. Position 3 to 4 inches from the heat source, and broil for 13 minutes. Turn the hens over, season with salt and pepper, and broil until the birds are cooked through and the juices run clear, about 12 minutes.

GRILLED HERBED CORNISH GAME HENS

Steps:

• Heat a grill to high. Remove the backbone of each hen. Turn the hens skin side up and press on the breast bone to flatten. If desired you can cut through the breast to half the hens. Rinse each hen and dry.
• Spread the hens out flat on a large shallow baking sheet and sprinkle both sides with salt and pepper. Bend the wings under the breasts to protect them from burning.
• Pour 1/4 cup of the olive oil into a small bowl and add the garlic, a generous amount of pepper, and all but 1 teaspoon each of the thyme and rosemary. Brush the hens liberally on both sides with the seasoned oil and more pepper.
• Grill the hens skin side down, uncovered, until the skin develops nice grill marks (rotate a quarter turn after first 3 minutes to create a crosshatch pattern). Turn the hens over and sear on the second side, again uncovered for about 4 minutes. Sprinkle the skin side with the reserved herbs and salt, reduce the heat and close the lid. If using a charcoal grill, move to side of coals to cook indirectly. Cook until the hens are tender and the skin is crisp and golden. A instant-read thermometer inserted into the thick part of the thigh should read 180 degrees, 10 to 15 minutes.
• Put the hens on a large serving platter. Whisk together the remaining 1/4 cup oil and the lemon juice. Serve the hens drizzled with the lemon oil. Serve immediately.

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.