Best Grilled Cornish Game Hens Recipes

GRILLED MEDITERRANEAN CORNISH GAME HENS

Steps:

• Mix spices in a small bowl.
• Rub all over hens and grill immediately, or cover airtight and refrigerate up to 24 hours.
• Heat barbecue grill.
• Place hens, skin side down, 4 to 6 inches above heat source.
• Grill 20 to 30 minutes, turning once, until meat is opaque near the bone and juices run clear when thigh is pierced.
• Serve with lemon wedges.
• Enjoy!

GRILLED CORNISH GAME HENS WITH JAMAICAN BASTING SAUCE

Steps:

• Basting sauce instructions; In a small bowl, stir together ginger, onions, garlic, orange zest and juice, lime zest and juice, sugar, soy sauce, salt and pepper, cinnamon, and cloves; add the oil. Mix wel and then let stand 10 minutes (or cover and refrigerate up to 2 days).
• About 10 minutes ahead, preheat gas grill or about 1/2 hour ahead, light charcoal briquettes.
• Use poultry shears to or knife to cut hens in half, cutting through the breast and backbones.
• Grill hens, covered over low to medium heat until golden brown, turning as needed to prevent burning; Basting with sauce during grilling; reduce temperature or transfer hens away from direct heat and finish cooking with indirect heat; Grill until no longer pink at the bone, about 40 to 45 minutes (stop basting at least 10 minutes before cooking time is up to avoid contaminating cooked chicken with raw chicken juices). Discard leftover basting sauce.
• To use sauce as marinade; arrange hens in dish, cover with sauce, cover and refrigerate at least 2 hours or up to 24 hours, Grill as directed.

GRILLED CORNISH GAME HENS WITH LEMON, SUMAC, AND DATE RELISH

Steps:

• Combine 9 cups water, 1/2 cup lemon juice, and coarse salt in large nonreactive pot. Stir until salt dissolves. Add hen halves and press to submerge. Refrigerate hens in brine, weighing down with heavy plate if needed, at least 6 hours and up to 1 day.
• Whisk 1/2 cup lemon juice, oil, and sumac in medium bowl. Press in garlic cloves; season with pepper. Let dressing stand 15 minutes to thicken slightly, whisking occasionally.
• Drain hens. Pat dry with paper towels; arrange on large rimmed baking sheet. Using fingertips, loosen skin of breast meat on each hen half. Brush some dressing under skin onto breast meat of each hen; place lemon slice onto breast meat and pull skin over to cover. Brush hens all over with remaining dressing. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Prepare barbecue (medium-high heat). Place hens, skin side up, on grill rack. Cover and grill until bottom sides are brown, about 8 minutes. Turn hens over; grill uncovered until skin sides brown, about 6 minutes. Continue to grill until hens are cooked through, turning occasionally, about 9 minutes longer. Transfer hens to platter. Serve with Date Relish.
• *Ground, dried, reddish-purple berries that grow wild throughout the Middle East; available at specialty foods stores and Middle Eastern markets.

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 CORNISH GAME HENS WITH PESTO

Steps:

• Cut off the wing tips of the Cornish hens.
• Split open, cutting through the breast.
• Split in half through the back by cutting on both sides of the backbone.
• Using a small, sharp knife, remove the ribs and breastbone.
• These bones are easily removed and doing so makes it much easier for the diner to enjoy.
• Slip your fingers under the skin to separate it from the meat. Go in from the side which was next to the backbone. This is where the pesto stuffing goes. Set hen aside while preparing the pesto.
• Give the garlic cloves a firm whack with the side of a knife to remove the skin.
• Crush to release the oils then place in a food processor along with the parmesan cheese, pine nuts, basil leaves,parsley,salt and freshly ground pepper.
• Process until finely ground.
• Slowly add just enough olive oil to make the pesto pasty and moist, but not runny.
• Place about 2 tablespoons of the stuffing under the skin of each half and evenly distribute it by applying gentle pressure to the skin.
• Any remaining pesto can be placed in a covered container and refrigerated for several weeks. Because the parsley has been added it will retain its bright green color.
• Sprinkle the skin with salt and freshly ground pepper.
• Lightly drizzle with olive oil.
• Cover with plastic wrap and refrigerate until ready to serve.
• Close to serving time, place about six pieces of pecan or oak chips in water to soak.
• Get a charcoal fire ready to grill on or turn on the gas grill if using that.
• Place the wet wood chips on the coals/ burner to create flavorful smoke.
• Grill the stuffed hens until richly browned on both sides, about 10-20 minutes in all, depending on size of hen.
• Serve immediately.

GRILLED HERBED CORNISH GAME HENS

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.

LEMON PEPPER GRILLED CORNISH GAME HENS

Steps:

• Preheat grill to medium high.
• Cut Cornish hens in half lengthwise. Wash and pat dry.
• Mix garlic powder, lemon pepper seasoning and paprika in a bowl.
• Lift up skin and rub meat with seasoning mixture. Replace skin.
• Cook on grill skin side down for 25 minutes, keeping grill lid closed.
• Flip and cook for 15 minutes.
• Mix lemon juice and olive oil. Brush on hens, then sprinkle with salt.
• Cook for additional 10 minutes, or until internal temperature is 180°F.

CORNISH GAME HENS, WITH ORZO RISOTTO AND GRILLED ZUCCHINI RECIPE

Steps:

• In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, parsley, and crushed red pepper. Mix to combine and set aside. Place the hens on a cutting board. With a boning knife, cut along the backbone and remove. Place the hens breast-side down and using the heel of your hand, push down to break the breastbone and flatten. Tuck the wing tips behind the joint of the wing that meets the breast. Place in a 9- by 13-inch, non-reactive baking dish and add the marinade. Refrigerate for at least 2 hours and up to 6 hours, turning occasionally to evenly coat. Preheat the oven to 500 degrees and preheat the bricks for 20 minutes. (Alternately, heat the bricks on the grill for 30 minutes.) Preheat a grill to medium heat. Remove the birds from the marinade and season on both sides with the Essence, salt, and pepper. Place the birds, breast-side down, on the grill. Place 2 bricks on each bird to cover completely and flatten. Cook for 5 minutes, turn at a 90 degree angle and cook, for 5 minutes. Remove the bricks and turn the birds. Cook on the second side for 2 minutes, then turn 90 degrees and cook for an additional 2 minutes. Remove from the grill, place on a cutting board and let rest for 5 minutes. Cut each bird in half lengthwise. Serve with the Orzo Risotto and Grilled Zucchini. For the Orzo Risotto: In a 2-quart saucepan set over a medium high heat, add the olive oil and butter. Once the oil is hot and the butter is melted, add the orzo and toast lightly, about 3 minutes. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds, stirring. Add the wine, stir, and cook to deglaze the pan. Once the wine has nearly evaporated, add 2 cups of the stock, stirring constantly until the stock has evaporated, about 5 minutes. Add the remaining 2 cups of stock, the salt, and white pepper, and cook until it has been absorbed by the orzo. Add the parsley and stir to blend. Remove the pan from the heat and add the cheese. Stir in the butter and adjust the seasoning, to taste. For the Grilled Zucchini: Place zucchini, salt, pepper and olive oil in a large mixing bowl and toss well to evenly coat. Place on a grill over low heat and cook, turning, for 3 to 4 minutes. This recipe yields 4 servings.

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.

CHIPOTLE-LIME GRILLED CORNISH ROCK GAME HENS

Steps:

• Heat a small skillet over medium.
• Add cumin seeds; heat 1 minute.
• Add oregano; cook and stir 30 seconds or until cumin is lightly toasted.
• Add 1 teaspoon oil and garlic; cook 30 seconds.
• Remove from heat.
• Blend cumin mixture and remaining ingredients, except hens, in a small bowl.
• Wash hands.
• Rinse hens and pat dry.
• Lightly salt and pepper inside of hens.
• Secure wings to hens and tie legs together with string, if desired.
• Place marinade in a large resealable plastic bag; add hens and seal bag.
• Wash hands.
• Turn bag to coat hens evenly with marinade.
• Refrigerate at least 8 hours or overnight, turning occasionally.
• Set up grill for indirect cooking: For gas grill, preheat all burners on high.
• Turn one burner off; place food over "off" burner.
• Reset remaining burner(s) to medium.
• Close lid.
• For charcoal grill, arrange hot coals around outer edge of grill; place disposable pan in open space; place food over open area.
• Close lid. Heat to medium.
• Wash hands.
• Remove hens from marinade; discard leftover marinade.
• Place hens (not touching) over indirect heat on grill.
• Wash hands.
• Grill hens, covered, 50 to 60 minutes or until done (internal temp 180ºF).
• Let stand 5 minutes before serving.
• Serving Suggestion: Serve with black bean salad and corn on the cob. Refrigerate leftovers.

GRILLED CORNISH GAME HENS & EGGPLANT STUFFING

Steps:

• Prepare the hen by splitting it in half and remove the backbone.
• Season the hen with black pepper and salt set aside.
• Add butter to heated pot with a splash of chicken stock.
• Chop celery, eggplant, onion, bell pepper, and garlic; add to pot.
• Season with sage, salt, pepper and file.
• Smother ingredients until clear.
• Add bread crumbs and chicken stock and mix.
• Place in shallow pan and bake at 375°F for about 30 minute.
• Grill the hen on your grill brushing with butter until done.

GRILLED CORNISH GAME HENS

Steps:

• Rinse the game hens and pat dry. Combine the lemon zest, herbs, garlic, salt and pepper in a mortar and use pestle to grind to a paste. Add enough olive oil to make a spreadable paste. Rub the past on the game hens and slip as much of the paste as you can under the skin and into the cavity. Turn both burners of a gas grill to high and heat for 15 minutes or until it reaches 400 degrees. Turn off the heat on one side and using tongs, lift the grate off of that side and push the coals to the other side. Place an aluminum pan on that side and replace the grate. With tongs, lift the grate off the other side and put half of the soaked chips on top of the hot coals. Place the game hens on the side above the drip pan, close the lid and grill/roast for 20 minutes Open the lid and add the remainder of the soaked chips. Close the lid and cook for another 15-20 minutes or until the game hens are browned and an instant read thermometer read 165 degrees. Remove and let sit for 10 minutes. Split each in half down the breastbone with a chef's knife.