Tuscan Grilled Cornish Hens Recipes

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GRILLED CORNISH GAME HENS



Grilled Cornish Game Hens image

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

½ onion, chopped
2 cloves garlic, peeled and chopped
1 cup lemon juice
½ cup olive oil
1 tablespoon white wine
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 tablespoon pepper
1 teaspoon celery salt
1 teaspoon salt
4 (1 1/2 pound) 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.

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 CORNISH HENS



Grilled Cornish Hens image

I like experimenting with different foods and adapting them to my own tastes. These hens are one of my specialties, an entree I concocted by combining a few different recipes. The moist meat has a pleasant grilled flavor that's accented with cloves and ginger.-David Baruch, Weston, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup butter, softened
2 green onions, finely chopped
2 tablespoons minced fresh parsley
2 tablespoons grated fresh gingerroot
3 garlic cloves, minced
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 Cornish game hens (20 to 24 ounces each)

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.

Nutrition Facts : Calories 803 calories, Fat 60g fat (21g saturated fat), Cholesterol 381mg cholesterol, Sodium 855mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 60g protein.

GRILLED CORNISH HENS



Grilled Cornish Hens image

Categories     Garlic     Side     Broil     Marinate

Number Of Ingredients 5

3/4 cup canola oil
1/2 cup fresh lemon juice
8 cloves garlic, minced
3 Rock Cornish hens, halved
Salt and ground black pepper to taste

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



Grilled Herbed Cornish Game Hens image

I found this one in a 2002 issue of Fine Cooking. I am posting here so I don't lose. Sounds easy and delicious.

Provided by TXOLDHAM

Categories     Poultry

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 Cornish hens
kosher salt & freshly ground black pepper
1/2 cup extra virgin olive oil
2 large garlic cloves, flattened
2 tablespoons fresh thyme, minced
1 tablespoon fresh rosemary, minced
2 tablespoons fresh lemon juice

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.

Nutrition Facts : Calories 522, Fat 35, SaturatedFat 5.8, Cholesterol 217.5, Sodium 163.7, Carbohydrate 1.5, Fiber 0.3, Sugar 0.2, Protein 48.1

GRILLED CORNISH HENS WITH PECAN CRUST



Grilled Cornish Hens With Pecan Crust image

Provided by Pierre Franey

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 Cornish hens, about 1 pound each, split in half for broiling
Salt and freshly ground pepper to taste
4 tablespoons Dijon mustard
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
3 tablespoons olive oil
1/3 cup finely chopped toasted pecans
2 tablespoons finely chopped scallions
1 tablespoon chopped fresh sage or 2 teaspoons dried
2 tablespoons melted butter
2 tablespoons finely chopped parsley

Steps:

  • Preheat the oven to broil.
  • With a mallet or meat pounder, flatten the hens. Sprinkle them with salt and pepper. Arrange the halves in one layer in a baking dish.
  • Place the mustard, vinegar and Worcestershire sauce in a small mixing bowl, and blend well with a wire whisk. Brush both sides of the hens with the mixture.
  • Brush the hens with oil, and place skin side down in a baking dish. Place under the broiler about 4 inches from the heat source, and cook for about 10 minutes, basting occasionally. Turn, and continue cooking for about 10 minutes or until lightly browned. Baste often.
  • Blend the pecans, scallions and sage. Sprinkle the hens with the mixture and the melted butter.
  • Reduce heat to 400 degrees and continue cooking for about 10 minutes, basting occasionally, until the hens are nicely browned. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 780, UnsaturatedFat 41 grams, Carbohydrate 6 grams, Fat 61 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 17 grams, Sodium 1206 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED HERBED CORNISH GAME HENS



Grilled Herbed Cornish Game Hens image

Make and share this Grilled Herbed Cornish Game Hens recipe from Food.com.

Provided by jenpalombi

Categories     Whole Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 Cornish hens (3/4-to 1-1/4 lb. each)
kosher salt & freshly ground black pepper
1/2 cup extra virgin olive oil
2 large garlic cloves, flattened
2 tablespoons minced fresh thyme
1 tablespoon minced fresh rosemary
2 tablespoons fresh lemon juice

Steps:

  • Heat a gas grill to high. Using sharp kitchen scissors or poultry shears, remove the backbone of each hen by cutting on either side of it through the ribs. Turn the hens skin side up on the cutting board and press on the breastbone to flatten. Rinse each hen and pat dry. Spread the hens out flat on a large shallow baking sheet and sprinkle them on both sides with salt and pepper. Bend the wingtips 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 teaspoons each of the thyme and rosemary. Brush the hens liberally on both sides with the seasoned oil then add more pepper.
  • Grill the hens skin side down, uncovered, until the skin develops nice grill marks (rotate the birds a quarter turn after first 3 minutes to create a crosshatch pattern). Turn the hens and sear them on the second side, again uncovered, about 4 minutes.
  • Sprinkle the skin side with the reserved herbs and salt, close the lid, and reduce the heat to medium. Cook until the hens are tender throughout and the skin is crisp and very golden; an instant read thermometer inserted in the thickest part of the thigh should read 180°F, 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.

Nutrition Facts : Calories 522.2, Fat 35, SaturatedFat 5.8, Cholesterol 217.5, Sodium 163.7, Carbohydrate 1.6, Fiber 0.3, Sugar 0.2, Protein 48.1

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