Grilled Game Hens with Moroccan Spices
Infuse your backyard grill with the vibrant flavors of North Africa by preparing these Grilled Game Hens with Moroccan Spices. Perfectly charred Cornish game hens are spatchcocked for even cooking, then marinated in a bold, aromatic blend of cumin, coriander, cinnamon, turmeric, and smoky paprika, along with bright notes of lemon juice and garlic. The result is tender, crispy-skinned birds bursting with warm, exotic spices. Ideal for summer gatherings or a special dinner, this recipe delivers restaurant-quality results in just 20 minutes of prep time. Serve these succulent hens with fresh cilantro garnish and lemon wedges for an impressive, flavor-packed main course that brings Moroccan flair straight to your table.
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Recipe Information
Ingredients
- 4 whole Cornish game hens
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 4 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Turmeric
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Spatchcock the game hens by removing the backbone with kitchen shears. Press down on the breastbone to flatten the hens. Pat dry with paper towels.
In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, cinnamon, ginger, smoked paprika, turmeric, cayenne pepper, salt, and black pepper. Mix well to form a marinade.
Rub the marinade generously over the game hens, making sure to coat the skin and cavity. Cover and refrigerate for at least 2 hours or overnight for more intense flavor.
Preheat your grill to medium-high heat (about 375-400°F). Clean and oil the grates to prevent sticking.
Place the game hens skin-side down on the grill. Cook for 15-20 minutes until the skin is golden and crispy. Flip and cook the other side for an additional 15-20 minutes, or until the internal temperature reaches 165°F at the thickest part of the meat.
Remove the hens from the grill and let them rest for 10 minutes before serving.
Garnish with fresh cilantro and serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.1 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 117 mg | 9% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1332 mg | 28% | |
*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.
