Lemon Pepper Grilled Cornish Game Hens
Elevate your grilling game with these zesty and aromatic Lemon Pepper Grilled Cornish Game Hens, a perfect centerpiece for any outdoor feast. These tender, juicy hens are marinated in a vibrant blend of fresh lemon juice, lemon zest, garlic, rosemary, and thyme, infused with a hint of honey and paprika for subtle sweetness and smoky depth. Spatchcocked for even cooking, they grill to golden perfection, with crispy, flavorful skin and succulent meat that will have everyone coming back for more. With a prep time of just 20 minutes and the added convenience of overnight marination, this recipe is ideal for both weeknight dinners and celebratory gatherings. Serve these beautifully charred hens alongside roasted potatoes or a fresh garden salad for a complete meal that’s bursting with flavor.
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Recipe Information
Ingredients
- 2 whole Cornish game hens
- 4 tablespoons Lemon juice
- 2 teaspoons Lemon zest
- 3 tablespoons Olive oil
- 4 minced Garlic cloves
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme leaves
- 1.5 teaspoons Salt
- 1.5 teaspoons Black pepper
- 1 teaspoon Ground paprika
- 1 tablespoon Honey
- 2 tablespoons Water
Instructions
Rinse the Cornish game hens under cold water and pat them dry with paper towels. Remove any excess fat and set aside.
In a small bowl, create the marinade by mixing lemon juice, lemon zest, olive oil, garlic, rosemary, thyme, salt, black pepper, paprika, honey, and water.
Place the game hens in a large resealable plastic bag or a shallow dish. Pour the marinade over the hens and ensure they are evenly coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the hens and marinate for at least 2 hours, or up to overnight for deeper flavor. Turn the hens occasionally to ensure the marinade is distributed evenly.
Preheat your grill to medium-high heat, approximately 375–400°F (190–200°C). Oil the grill grates lightly to prevent sticking.
Remove the game hens from the marinade and discard the used marinade. Pat the hens dry with paper towels to reduce flare-ups on the grill.
Using kitchen shears, spatchcock the hens by cutting out the backbone and flattening them for even grilling. This step is optional but recommended for quicker and more even cooking.
Place the hens breast-side down on the grill. Cover the grill and cook for 5–7 minutes to achieve a nice sear.
Flip the hens and reduce the heat to medium. Close the grill lid and cook for an additional 35–40 minutes, turning occasionally, until the internal temperature of the thickest part of the meat reaches 165°F (74°C).
Remove the hens from the grill and let them rest for 5–10 minutes before serving to allow the juices to redistribute.
Serve the hens warm with your choice of side dishes, such as grilled vegetables, roasted potatoes, or a fresh salad.
Nutrition Facts
Calories |
2495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 4249 mg | 185% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 19.0 g | ||
| Protein | 231.8 g | 464% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 215 mg | 17% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2440 mg | 52% | |
*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.
