Best Grilled Cornish Hens Recipes

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 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 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 HENS

Steps:

• 1. Before starting the grill - Coat grill rack with non-stick cooking spray
• 2. In a small bowl - Combine the butter, onions, garlic, 1/2 tsp salt, and 1/4 tsp black pepper
• 3. Rub mixture under the skin and over the top of each game hen
• 4. Sprinkle remaining salt and pepper inside the hen cavities
• 5. Grill hens uncovered breast side up over medium heat for 25 minutes
• 6. Turn breast side down, cover and grill for 25 - 35 minutes longer or until a meat thermometer reads 180 degrees F and the meat juices run clear

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.

GRILLED CORNISH HENS WITH COCONUT CURRY SAUCE

Steps:

• Cook shallots in oil in a wide 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and ginger and cook, stirring occasionally, 2 minutes. Add curry paste and cook, mashing paste to combine with oil and stirring constantly, 3 minutes (paste will begin sticking to bottom of pot). Add coconut milk, brown sugar, and salt and simmer, uncovered, stirring occasionally, until reduced to about 3 cups, 25 to 30 minutes. Remove from heat, then stir in fish sauce and cool to room temperature, stirring occasionally, about 30 minutes. Reserve 1 1/2 cups curry sauce (for serving) in a bowl and chill, covered.
• Trim and discard any excess fat from hens (to prevent flare-ups on grill), then rinse and pat dry. Coat hens well with remaining curry sauce in a large bowl, then divide hens between 2 large sealable plastic bags and seal bags, pressing out excess air. Marinate hens, chilled, at least 12 and up to 24 hours.
• Let hens stand at room temperature 30 minutes before grilling.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• Remove hens from marinade, shaking off excess, and transfer to a large platter. Discard marinade. Season hens with salt, then grill, starting with skin sides down, covered only if using a gas grill, on lightly oiled grill rack, turning occasionally to prevent overbrowning, until cooked through, 25 to 30 minutes total.
• Heat reserved curry sauce in a small saucepan over moderate heat, stirring, until hot. Serve hens with curry sauce.

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.

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 CURRY CORNISH HENS

Steps:

• Preheat grill to 500 degrees F. Place a brick, wrapped in aluminum foil onto the grates of the grill to heat.
• Place the vegetable oil into a 1-quart saucepan and place over high heat. Heat until you see ripples in the in the oil, but do not allow to smoke. Add the fennel, cumin, coriander, mustard seed and paprika. When the seeds begin to pop, remove from the heat and allow to sit for 5 minutes. After 5 minutes, transfer the mixture to the carafe of a blender along with the almonds and salt. Pulse until pureed, stopping to scrape down the sides of the blender, if necessary.
• Place the hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Place the birds into a baking dish and pour over the puree. Rub the puree onto the birds until thoroughly coated.
• Place the birds onto the middle of the grill, skin side down and cover evenly with the brick. Close the lid and cook for 10 minutes. If using a gas grill with multiple zones, decrease the middle flame to low. After 10 minutes, turn the birds over, replace the brick and continue to cook until a thermometer inserted into the thigh reaches 170 degrees F, approximately 8 to 10 minutes. Remove to a cooling rack and allow the bird to rest for 5 minutes before serving.

SUNNY'S GRILLED CORNISH HENS AND VEGGIES CHEAT SHEET

Steps:

• Preheat the oven or grill for cooking on indirect heat at 425 degrees F. Line a baking sheet with nonstick aluminum foil.
• Combine the baby carrots, honey, olive oil, Italian seasoning, Brussels sprouts, potatoes, lemon zest, salt, pepper and juice of 1/2 lemon in a large bowl. Toss to coat and distribute evenly around the edges of the lined baking sheet.
• Place the hens in the middle of the baking sheet. Brush each hen with olive oil all over, then sprinkle with salt, pepper and Hungarian paprika to taste. Stuff each hen with the rosemary and thyme.
• Place the baking sheet on the center rack of the oven or above the indirect heat of the grill. Roast until the hens reach an internal temperature of 155 degrees F and the veggies are caramelized, 30 to 40 minutes. Remove from the grill or oven and allow the hens to rest until they reach an internal temperature of 165 degrees F, about 5 minutes. Spritz with juice from the remaining lemon half before serving.

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.

GRILLED CORNISH HENS WITH RASPBERRY SAUCE

Steps:

• Remove giblets and necks from Cornish hens, and set aside.
• Rinse hens under cold running water, and pat dry.
• Remove skin, and trim excess fat; split hens in half lengthwise.
• Set aside.
• Heat oil in a saucepan over medium-high heat; add giblets and necks.
• Cook 5 minutes or until very brown.
• Add broth, onion, 1/4 cup wine, and next 2 ingredients; bring to a boil.
• Cover, reduce heat, and simmer 45 minutes.
• Strain broth mixture through a sieve into a bowl, reserving 1 1/2 cups; discard solids.
• Set aside broth mixture.
• Combine remaining 1/4 cup wine, lemon juice, gingerroot, and minced garlic in a large bowl.
• Add hen halves; cover and marinate in refrigerator 30 minutes, turning hens occasionally.
• Remove hens from marinade, reserving marinade.
• Coat grill rack with cooking spray; place hen halves on rack over medium heat.
• Cook 15 minutes on each side or until juices run clear, basting occasionally with reserved marinade.
• Set aside, and keep warm.
• Combine reserved broth mixture and 1/2 cup raspberries in a saucepan; boil until reduced to 1 cup (about 5 minutes).
• Strain and discard seeds; return puree to pan.
• Combine water and cornstarch; stir well, and add to puree.
• Bring to a boil, and cook 1 minute, stirring constantly.
• Remove from heat; stir in parsley, sugar, and salt.
• Spoon 3 tablespoons sauce onto individual serving plates; arrange hen half on each plate, and top with 2 tablespoons raspberries.

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.

GRILLED MEXICAN-STYLE CORNISH HENS

Steps:

• 1. 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.
• 2. 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. Retun them to room temperature for 1 hour before cooking.
• 3. 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.

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.

THAI GRILLED CORNISH HENS

Steps:

• 1. For the Hens: Working with 1 hen at a time, place hens breast side down on cutting board and use kitchen shears to cut through bones on either side of backbones; discard backbones. Flip hens and press on breastbones to flatten. Trim any excess fat and skin.
• 2. Pulse cilantro leaves and stems, garlic, sugar, pepper, coriander, and salt in food processor until finely chopped, 10 to 15 pulses; transfer to small bowl. Add fish sauce and stir until marinade has consistency of loose paste.
• 3. Rub hens all over with marinade. Transfer hens and any excess marinade to 1-gallon zipper-lock bag and refrigerate for at least 6 hours or up to 24 hours, flipping bag halfway through marinating.
• 5B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Adjust primary burner (or, if using three-burner grill, primary burner and second burner) as needed to maintain grill temperature between 400 and 450 degrees. 6. Clean and oil cooking grate. Remove hens from bag, leaving any marinade that sticks to hens in place. Tuck wingtips behind backs and turn legs so drumsticks face inward toward breasts. Place hens, skin side up, on cooler side of grill (if using charcoal, arrange hens so that legs and thighs are facing coals). Cover and cook until skin is browned and breasts register 145 to 150 degrees, 30 to 35 minutes, rotating hens halfway through cooking. 7. Using tongs, carefully flip hens skin side down and move to hotter side of grill. Cover and cook until skin is crisp, deeply browned, and charred in spots and breasts register 160 degrees, 3 to 5 minutes, being careful to avoid burning. 8. Transfer hens, skin side up, to cutting board; tent with aluminum foil and let rest for 10 minutes. Slice each hen in half or into 4 pieces and serve, passing dipping sauce separately.