ezRecipe-Zee: Cooking Recipe: How to make Grilled Cornish Hens

Grilled Cornish Hens

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	May 7, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Chicken / Turkey / Poultry, BBQ / Grilling, Copy Cat / Restaurant

Ingredients:

                    Nonstick cooking spray
3     small         Cornish hens - (abt 2 lbs ea)
1/4   cup           orange juice
1/4   cup           balsamic vinegar
1/4   cup           olive oil
1     tablespoon    minced garlic
1     tablespoon    minced fresh rosemary
1     tablespoon    minced shallot
1     tablespoon    finely-grated orange zest
1     tablespoon    low-sodium soy sauce
                    Salt
1/4   teaspoon      dried red pepper flakes
                    Freshly-ground black pepper
2/3   cup           orange marmalade
2     tablespoons   low-sodium soy sauce
                    Warm Spinach Salad
                    Orange slices
                    Rosemary sprigs

Directions: one line for each direction. When saved the lines will be numbered.

Thaw hens, if frozen.
Spray a grill rack set 4 inches from the heat source with nonstick cooking spray. Heat the grill to medium.
Split hens and remove backbone with kitchen shears. Place the hens in a large plastic food bag. Combine the orange juice, vinegar, oil, garlic, rosemary, shallot, zest, soy sauce, 1/2 teaspoon of salt, red pepper flakes and pepper in a small bowl. Pour the marinade over the hens. Turn the bag around several times until the hens are evenly coated with the marinade. Marinate 4 to 6 hours, refrigerated, turning the bag occasionally. Bring the hens to room temperature 30 minutes before grilling.
Remove the hens from the marinade; discard the marinade. Lightly sprinkle the hens with salt and pepper.
Place the hens skin-side down on the rack. Grill, turning with tongs 3 to 4 times, until the meat is fully opaque (insert a knife in the joint between the breast and thigh to check; there should be no redness), and the skin is brown and crispy. This should take about 40 minutes. Mix orange marmalade with soy sauce for a glaze. Brush each side of the hens with the glaze on the last turn.
Transfer them to a platter. Brush the tops with the glaze again. Arrange the Warm Spinach Salad on a platter. Place the hens attractively on top. Garnish the platter with the orange slices and rosemary sprigs. Serve immediately. Alternately, serve the hens and salad on separate platters; this way, the hens can be served warm or at room temperature.
This recipe yields 4 to 6 servings.
Each of 6 servings, Cornish hens only: 640 calories; 284 mg sodium; 297 mg cholesterol; 46 grams fat; 12 grams saturated fat; 2 grams carbohydrates; 51 grams protein; 0.43 grams fiber.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* The Los Angeles Times, 09-18-2002