Jerk Cornish Hen Recipe 435

JERK CORNISH HENS RECIPE - (4.5/5)

Jerk Cornish Hens Recipe - (4.5/5) image

Provided by á-25087

Number Of Ingredients 13

Ingredients

1 large bunch scallions, roughly chopped
1 red bell pepper, stemmed, quartered and seeded
1/4 cup extra-virgin olive oil
1/4 cup lime juice
6 cloves garlic
2 tablespoons fresh thyme
1 tablespoon ground allspice
1 tablespoon grated peeled ginger
1 tablespoon packed dark brown sugar
1 Scotch bonnet chile pepper, stemmed (remove seeds to tame heat)
Kosher salt
4 Cornish game hens (1 1/2 to 2 pounds each), cut in half
Freshly ground pepper

Steps:

Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, chile pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce. Pull and refrigerate 1/4 cup of the sauce to use at serving time. Season the hens all over with salt and pepper; poke a few holes into the bone side. Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan. Cover and refrigerate for 2 to 4 hours. Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side. For a gas grill, turn off one of the burners after preheating. Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire). Cover and cook until the hens are golden brown, about 15 minutes. Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes. (A thermometer inserted into the thickest part should read 160 degrees.) Set the hens aside for 5 minutes, then serve with the reserved jerk sauce.

JERK CORNISH HEN RECIPE - (4.3/5)

Jerk Cornish Hen Recipe - (4.3/5) image

Provided by HeatherS

Number Of Ingredients 14

Ingredients

1 cup chopped carrots
1 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
2 Tbsp. vinegar
1 tsp. hot pepper sauce
3/4 tsp. minced garlic
1/2 tsp. cracked black pepper
1/2 tsp. jerk seasoning
1/4 tsp. chopped fresh thyme
Pinch of grated nutmeg
6 Cornish hens, split in center

Steps:

In a medium bowl combine all ingredients except Cornish hens; mix well. Rub mixture into each hen; pour any remaining mixture over hens. Cover; refrigerate. Let hens marinate for 24 hours. Remove hens from marinade; pat dry. Heat oven to 350 degrees. Place hens in roasting pan. Roast until internal temperature is 160 degrees. Tip: Hens can also be grilled over low coals on a charcoal grill.

ELEGANT CORNISH HENS

Elegant Cornish Hens image

This lovely entree not only looks special, it tastes special, too. Your holiday guests are sure to be impressed.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 20

Ingredients

1 teaspoon olive oil
2 Cornish game hens (20 to 24 ounces each), split lengthwise
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
MUSHROOM SAUCE:
1/2 pound fresh mushrooms, quartered
4 teaspoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon pepper, divided
1/3 cup finely chopped onion
1 garlic clove, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons balsamic vinegar
1 teaspoon brown sugar
1 teaspoon tomato paste
1 bay leaf
1 teaspoon each cornstarch and water
1/4 teaspoon minced fresh tarragon

Steps:

Rub oil over hens; sprinkle with salt, thyme and pepper. Place skin side up on rack in a shallow roasting pan. Bake, uncovered, at 400° for 35-40 minutes or until thermometer reads 180°. Broil hens for 3-4 minutes or until golden brown., Meanwhile, toss mushrooms with 2 teaspoons oil, salt and 1/8 teaspoon pepper. Spread in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 25-30 minutes, turning once. Set aside., For sauce, in a saucepan, saute onion and garlic in remaining oil. Add the broth, mustard, vinegar, brown sugar, tomato paste, bay leaf and remaining pepper; bring to a boil. Cook, uncovered, over medium heat until mixture is reduced to 1 cup. Combine cornstarch and water until smooth; stir into sauce. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in tarragon and mushrooms; heat through. Discard bay leaf. Serve sauce over hens.

Nutrition Facts : Calories 328 calories, Fat 13g fat (3g saturated fat), Cholesterol 189mg cholesterol, Sodium 873mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 45g protein. Diabetic Exchanges

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