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Well, we had a sale out here on Cornish hen this week so I picked up a couple to toss on the grill for a quick midweek supper.
The first thing I decided to do was to open the birds up using the "leapfrog" method which is by far my favorite way to spatchcock a bird now.
Then I mixed up a marinade of white wine (chablis) olive oil, lemon juice, fish sauce, sugar, sage, rosemary, marjorum, garlic and black pepper. Then I sealed the birds up and let them marinate for about 36 hours, flipping them occasionally.
Heated the grill up the next day till it was smoking hot, then turned it down to medium and tossed the birds on.
Grilled the birds until they hit an IT of 175 F and also put on some nice fresh green beans (just for you Rich!) tossed in olive oil and salt and pepper.
Kept it simple from that point on...just some added some sliced fresh tomatoes and it was time to chow down...these hens came out even better than I had hoped....there was just enough char to make the skin delectable, and the marinade flavored them all the way through and kept them succulent and juicy as all get out. The wife unit even said she liked these better than the usual rotisserie models.
I would highly recommend this recipe to anyone trying out some game hens...thanks for looking!
The first thing I decided to do was to open the birds up using the "leapfrog" method which is by far my favorite way to spatchcock a bird now.
Then I mixed up a marinade of white wine (chablis) olive oil, lemon juice, fish sauce, sugar, sage, rosemary, marjorum, garlic and black pepper. Then I sealed the birds up and let them marinate for about 36 hours, flipping them occasionally.
Heated the grill up the next day till it was smoking hot, then turned it down to medium and tossed the birds on.
Grilled the birds until they hit an IT of 175 F and also put on some nice fresh green beans (just for you Rich!) tossed in olive oil and salt and pepper.
Kept it simple from that point on...just some added some sliced fresh tomatoes and it was time to chow down...these hens came out even better than I had hoped....there was just enough char to make the skin delectable, and the marinade flavored them all the way through and kept them succulent and juicy as all get out. The wife unit even said she liked these better than the usual rotisserie models.
I would highly recommend this recipe to anyone trying out some game hens...thanks for looking!
PCa Sucks - But I WILL, No DID beat this!! 
Right nice...dem birds eat so good! 
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