Grilled Cornish Game Hens with Jamaican Basting Sauce
Take your grilling game to the next level with these *Grilled Cornish Game Hens with Jamaican Basting Sauce*, a dish that combines smoky char with bold, tropical flavors. These tender, juicy hens are infused with an aromatic marinade made from fresh thyme, scallions, zesty lime juice, and fiery Scotch bonnet pepper, balanced with a hint of sweetness from dark brown sugar and a warm spice blend of allspice, cinnamon, and nutmeg. Perfectly grilled to golden perfection, each bite captures the essence of authentic Jamaican cuisine. Ideal for a special gathering or summer barbecue, this recipe is easy to prepare yet delightfully impressive. Serve alongside rice and peas or grilled vegetables for an island-inspired feast that’s sure to wow your guests.
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Recipe Information
Ingredients
- 4 whole Cornish game hens
- 4 cloves, minced Garlic
- 2 tablespoons, chopped Fresh thyme
- 4 stalks, chopped Scallions
- 1 whole, seeded and finely minced Scotch bonnet pepper
- 4 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 2 tablespoons Dark brown sugar
- 2 teaspoons Ground allspice
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 4 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoons, freshly ground Black pepper
Instructions
Prepare the hens: Rinse the Cornish game hens under cold water and pat them dry with paper towels. Split each hen in half by cutting along the backbone with kitchen shears. Flatten each half slightly by pressing on the breastbone. Set aside in a large bowl or tray.
Make the basting sauce: In a medium bowl, combine minced garlic, fresh thyme, chopped scallions, minced Scotch bonnet pepper, lime juice, soy sauce, dark brown sugar, ground allspice, cinnamon, nutmeg, olive oil, kosher salt, and black pepper. Mix well to create a fragrant and thick sauce.
Marinate the hens: Reserve 1/3 cup of the Jamaican basting sauce for grilling. Pour the remaining sauce over the hens, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for deeper flavor.
Preheat the grill: Heat the grill to medium-high, ensuring the grates are cleaned and lightly oiled to prevent sticking.
Grill the hens: Place the hens skin-side down on the grill. Cook for 20-25 minutes per side, basting frequently with the reserved Jamaican sauce. Flip carefully to avoid tearing the skin, and check for doneness using a meat thermometer. The internal temperature should reach 165°F (74°C).
Rest and serve: Remove the hens from the grill and let them rest for 5-7 minutes before serving. Enjoy with your favorite sides, such as rice and peas or grilled vegetables.
Nutrition Facts
Calories |
4736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.1 g | 355% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1600 mg | 533% | |
| Sodium | 3761 mg | 164% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 33.1 g | ||
| Protein | 466.1 g | 932% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 477 mg | 37% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5038 mg | 107% | |
*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.
