GRILLED CORNISH GAME HENS
This recipe is great for summertime grilling. Game hens will melt in your mouth.
Provided by Suzanne
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 5h15m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 871 calories, Carbohydrate 8.5 g, Cholesterol 302.4 mg, Fat 69.2 g, Fiber 0.9 g, Protein 52.1 g, SaturatedFat 15.4 g, Sodium 1124.2 mg, Sugar 2.3 g
GRILLED GAME HENS
I love to cook and bake just about everything, but grilling is my specialty. These game hens pick up wonderful flavor from a sweet and refreshing marinade.-Kriss Erickson, Kalauea, Hawaii
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
MARINATED GRILLED GAME HENS
An easy overnight marinade spiced with cinnamon and cumin adds wonderful flavor to these game hens. "My family enjoys them often during the grilling season," writes Marcia Bland of North Platte, Nebraska.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Fat 49 g fat (13 g saturated fat), Cholesterol 349 mg cholesterol, Sodium 365 mg sodium, Carbohydrate 7 g carbohydrate, Fiber 1 g fiber, Protein 60 g protein.
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.
MARINATED CORNISH GAME HENS
Make and share this Marinated Cornish Game Hens recipe from Food.com.
Provided by Cookin In Texas
Categories Poultry
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 362, Fat 11.4, SaturatedFat 2.5, Cholesterol 217.5, Sodium 1434.8, Carbohydrate 12.4, Fiber 0.2, Sugar 10.7, Protein 50.3
STEVE RAICHLEN'S GRILLED GAME HENS
Categories Game Poultry Fourth of July Picnic Spring Grill/Barbecue Parade
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 1. For the marinade, whisk together all the ingredients except the game hens and lemons in a large bowl.
- 2. Rinse, drain, and halve the hens lengthwise; place in the bowl, coating thoroughly with marinade. Cover and refrigerate 1 to 8 hours (the longer, the better), turning occasionally.
- 3. Preheat the grill, using the three-tier method (see note below ). When ready to cook, oil the grill rack. Remove hens from the marinade and arrange skin-side down on the rack over the hottest section of the grill; cook until the skin starts to brown, about 5 to 7 minutes. Move the hens to the center section of the grill and continue to cook until the skin is thoroughly browned, 7 to 10 minutes more.
- 4. Turn the hens and move them back to the hottest section of the grill. Brown the second side well, 5 to 7 minutes, then move the pieces back to the center section of the grill to finish cooking. The total cooking time will be about 25 to 35 minutes. When ready, the hens will be crisp and golden-brown outside, and the juices will run clear when the meat is pierced. Serve immediately with lemon wedges.
- Three-Tier Grilling Method:
- Pile 2/3 of the coals on one side of the grill and the remaining 1/3 in the center. Leave a small portion of the grill free of coals. Three-tier grilling gives you a super-hot heat source for searing, a moderately hot heat source for cooking, and an area to place the food if it starts to burn. You control the heat by moving the food from one area to the other.
HOISIN MARINATED GRILLED CORNISH GAME HENS
Adapted from BBQ with Bobby Flay! Episode-Extreme Barbeque! The chicken needs to marinate 1 to 2 days.
Provided by Sharon123
Categories Chicken
Time 40m
Yield 4-6
Number Of Ingredients 7
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 GAME HENS WITH BLOOD ORANGE AND ROSEMARY
Give this grilled game hen recipe a try. The secret ingredient for this marinade is the exotic blood orange. They add a wonderful sweet/tart flavor that's just perfect with the spicy chili sauce and aromatic rosemary.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 3h
Yield 4
Number Of Ingredients 7
Steps:
- Place game hens in a large bowl; drizzle hens with olive oil and blood orange juice. Sprinkle with chopped rosemary and rosemary sprigs. Add Asian chili paste to hens; season with salt and pepper. Stir chickens in the seasonings and juice to coat. Use your fingers to loosen the skin over the breasts and spread a little of the marinade under the skin.
- Refrigerate with breast sides down for 2 hours to marinate.
- Preheat outdoor grill (preferably charcoal) for medium heat (one layer of coals). Drain chickens and discard marinade.
- Place chickens with breast sides down onto grill and cover with grill lid with the vents open. Cook until breast sides are evenly browned, 7 to 10 minutes. Flip chickens and cook on their backs with cover (vents open) until the juices run clear, hip joints move easily, and meat is no longer pink inside. An instant-read meat thermometer inserted into the thickest part of a thigh reads at least 160 degrees F (70 degrees C), 30 to 35 more minutes.
- Close the grill vents on the lid halfway. Flip chickens back onto breasts, close lid, and cook for 2 to 3 more minutes.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 5.6 g, Cholesterol 151 mg, Fat 27.9 g, Fiber 1.3 g, Protein 26.1 g, SaturatedFat 6.8 g, Sodium 233 mg
MARINATED AND GRILLED SQUAB, QUAIL, OR CORNISH GAME HEN
Steps:
- In a small saucepan, combine the garlic, shallot, ginger, honey, nuoc mam, and 1/2 cup water. Bring to a boil, stir once or twice, and cool.
- Split the birds in half-through the breastbone and backbones-and marinate them in this mixture for at least 1 hour and preferably overnight (in the refrigerator for longer marinating times).
- Start a charcoal or gas grill; the fire should be only moderately hot and the rack about 4 inches from the heat source. Drain the birds and grill them for about 6 minutes per side or until done to your taste; squab is at its best when still fairly pink. (Quail will take about the same amount of time; game hens will take about 20 minutes total). Meanwhile, mix the pepper and salt together.
- When the birds are done, drizzle them with the sesame oil and serve, passing the pepper-and-salt mixture at the table.
- Marinated and Sautéed Squab
- In step 3, drain the birds well and dry with paper towels. Place 2 tablespoons oil in one or more large skillets and turn the heat to high. Cook the birds until nicely browned, about 4 minutes. Turn and brown the other side for 2 to 4 minutes, or until the squab are done. (Quail will take about the same amount of time; I would not recommend doing Cornish hens this way.) Finish and serve as directed.
- Deep-Fried Squab
- This is quite a different procedure, more work, but very good. Double the amount of marinade. Bring the marinade to a boil in a large saucepan and cook the birds in it, sequentially if necessary, for about 10 minutes each. Remove and let dry on a rack (you can do this a day ahead of time; let dry in the refrigerator). When you're ready to cook, bring a large pot of corn, grapeseed, or other neutral oil to about 350°F (a pinch of flour will sizzle, and the oil will thin and start to shimmer). Fry the birds, sequentially if necessary, until browned and crisp about 10 minutes. (Quail are excellent this way; reduce the initial cooking time to 5 minutes each; I would not recommend doing Cornish hens this way.) Serve with salt and pepper.
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4.4/5 (16)Total Time 1 hr 55 minsCategory Main CourseCalories 501 per serving
- In a medium mixing bowl combine water, orange juice, sugar, salt and spices. Whisk to combine thoroughly.
- Rinse hens and trim off any excess fat or skin (do not remove all of the skin, only extra hanging pieces). Place them in gallon sized resealable storage bags (2 to a bag) and divide the brine evenly between the two. The spices may settle in the liquid, so give it a swirl as you're pouring it in.
- Squeeze all the air out of the bags and place in a baking dish to prevent any liquid from leaking. Marinate in the refrigerator overnight.
- When you are ready to cook the hens, preheat your oven to 400 degrees F.Place the hens in a roasting pan and reserve the marinade. Tuck an orange quarter inside of each hen, then truss with twine (simply wrap the drumstick ends together and secure with twine).
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