4 Responses to “What recipes do you have grill Cornish hens?”

1. Georgia peach says:

   April 12, 2010 at 8:22 am

   Chipotle-Lime Grilled Cornish Rock Game Hen
   4 Cornish hens, without giblets thawed
   1 tablespoon cumin, crushed
   2 teaspoons oregano leaves
   1 teaspoon vegetable oil
   4 garlic cloves, minced
   2 teaspoons salt, kosher
   4 teaspoons lime peel, grated
   1/2 cup lime juice
   1/4 cup olive oil
   2 large chipotle chiles in adobo, finely chopped, with
   1 teaspoon adobo sauce

   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.
2. kell_bell says:

   April 12, 2010 at 8:51 am

   i’m a vegetarian.

   use soy.
3. willa says:

   April 12, 2010 at 8:57 am

   Ready the hens for the grill by removing the wishbone, which surrounds the inside of the neck cavity. Scrape the bone with the blade of a sharp knife to free the membrane that covers it, then reach in with your fingers and pull it out.

   Use the knife to cut out the backbone. Use kitchen shears to cut away any protruding ribs.

   Choose either of the following methods of grilling:

   Grill the whole bird. Flatten it by pulling the two breasts and thighs back around so the breastbone splits. You can pull the breastbone out with your fingers.

   Or, grill half-birds. Use a knife to cut through the breastbone vertically so the bird is cut in half.

   Marinate the bird while preparing the fire, if you’re using a marinade.

   Start a medium grill fire. If using a dry seasoning, season the meat now.

   Wait for the grill to get hot. When it is, place the hen on the grill over direct heat, meat side up, so the bones face the heat source.

   Cook on this side for about 4 minutes, then flip it over. Be careful of flare-ups when cooking skin side down, as melting fat from the skin can easily drip into the flames.

   Turn the bird every few minutes to ensure even cooking – cooking times will vary, but a whole Cornish hen usually takes about 10 to 15 minutes to cook over medium heat.

   Test for doneness by pulling the thighbone out of the hip socket, which will let you see if the meat is fully cooked. To test for doneness with an instant-read cooking thermometer, insert the tip in the deepest part of the thigh. The bird is done when the internal temperature reaches 155 degrees F.

   Let the bird rest for 5 to 10 minutes before eating.

   Tips & Warnings
   Grilling whole birds can be made easier by weighing them down with bricks as they cook. The bricks, especially when preheated on the grill, speed up cooking and flatten the bird slightly to give it a more uniform shape. Check for doneness a little earlier if using this method.
4. cookinguy25 says:

   April 12, 2010 at 9:12 am

   I don’t know the requirements for grilling them, however marinade them in pomagranite