Grilled Game Hens with Citrus Ginger and Soy
Elevate your grilling game with these irresistible Grilled Game Hens with Citrus Ginger and Soy, a perfect fusion of sweet, tangy, and savory flavors. Juicy Cornish game hens are marinated in a zesty blend of orange juice, soy sauce, fresh ginger, garlic, honey, and a touch of sesame oil, ensuring every bite is bursting with bold, Asian-inspired flavors. The hens are spatchcocked for even grilling, resulting in perfectly crispy skin and tender, flavorful meat. Finished with a hint of heat from red pepper flakes and garnished with fresh green onions and orange slices, this dish is as beautiful as it is delicious. Ideal for summer cookouts or an elegant dinner, this recipe is easy to prepare yet incredibly impressive. Serve with your favorite sides for a meal that's sure to wow your guests!
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Recipe Information
Ingredients
- 4 pieces Cornish game hens
- 1 cup Orange juice
- 0.5 cup Soy sauce
- 2 tablespoons Fresh ginger (grated)
- 4 pieces Garlic cloves (minced)
- 2 tablespoons Honey
- 1 tablespoon Sesame oil
- 2 tablespoons Lime juice
- 1 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions (sliced, for garnish)
- 8 pieces Orange slices (for garnish)
Instructions
Prepare the marinade: In a medium bowl, whisk together the orange juice, soy sauce, grated ginger, minced garlic, honey, sesame oil, lime juice, red pepper flakes, salt, and black pepper.
Rinse and pat dry the Cornish game hens. Use kitchen shears to spatchcock each hen by removing the backbone, then flatten them by pressing down on the breastbone.
Place the hens in a large resealable plastic bag or a shallow dish. Pour the marinade over the hens, making sure each piece is well-coated. Seal the bag or cover the dish with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight for best results.
Preheat the grill to medium-high heat (about 375–400°F). Oil the grill grates to prevent sticking.
Remove the hens from the marinade, allowing excess marinade to drip off. Reserve the marinade for basting later.
Place the hens on the grill, skin-side down. Grill for 5–7 minutes until the skin is crisp and golden brown. Flip the hens and lower the heat to medium. Baste with the reserved marinade and continue cooking for 35–40 minutes, turning occasionally and basting a few more times, until the internal temperature reaches 165°F in the thickest part of the breast.
Remove the hens from the grill and let them rest for 5–10 minutes before serving.
Garnish with sliced green onions and orange slices, then serve warm.
Nutrition Facts
Calories |
1131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 1991 mg | 87% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 15.7 g | ||
| Protein | 118.8 g | 238% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 108 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1452 mg | 31% | |
*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.
