Grilled Cornish Game Hens
Transform your summer grilling experience with these succulent Grilled Cornish Game Hens, a crowd-pleasing recipe guaranteed to impress. Perfectly spatchcocked for even cooking, these petite birds are bathed in a tantalizing marinade of olive oil, fresh lemon juice, garlic, rosemary, and thyme, accented with a smoky hint of paprika and optional red pepper flakes for a touch of heat. Slow-grilled to golden perfection, they’re basted in a flavorful, aromatic sauce for extra juiciness. Ideal for alfresco dining or special gatherings, these hens pair beautifully with grilled vegetables, crisp salads, or buttery corn on the cob. With just 20 minutes of prep time and bold Mediterranean-inspired flavors, this recipe is a delicious yet approachable choice for any grilling enthusiast.
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Recipe Information
Ingredients
- 4 whole Cornish game hens
- 6 tablespoons Olive oil
- 4 tablespoons Lemon juice
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 teaspoons Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Red pepper flakes (optional)
- 2 tablespoons Water
Instructions
Prepare the hens: Rinse the Cornish game hens under cold water and pat them dry with paper towels. Use kitchen shears to spatchcock the hens by removing the backbone. Flatten them slightly by pressing down on the breastbone. Set aside.
Prepare the marinade: In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, paprika, salt, black pepper, and red pepper flakes (if using).
Marinate the hens: Place the hens in a large resealable plastic bag or shallow dish. Pour the marinade over the hens, ensuring all parts are coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
Preheat the grill: Preheat your grill to medium-high heat (about 375-400°F). Oil the grill grates lightly to prevent sticking.
Cook the hens: Remove the hens from the marinade and shake off excess liquid. Reserve the marinade in a small saucepan and add 2 tablespoons of water. Bring it to a boil for at least 5 minutes to create a basting sauce.
Place the hens on the grill, skin side down. Grill for 15-20 minutes, turning occasionally and basting with the cooked marinade. Cook until the internal temperature of the thickest part of the breast reaches 165°F and the juices run clear.
Rest and serve: Remove the hens from the grill and let them rest for 5-7 minutes before serving. This allows the juices to redistribute within the meat. Serve whole or halved alongside your favorite sides.
Nutrition Facts
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.6 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 94 mg | 7% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1197 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
