True Men Grill: Herb-and-Lemon Crusted Game Hens
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Recipe courtesy of a member of MSN House & Home
If more guests come than expected, break out your poultry shears and cut these
in half before serving. It's still a satisfying portion.
Ingredients
Makes 4 servings
4 1-1/4- to 1-1/2-lb. Cornish game hens
2 lemons
1-1/2 cups snipped fresh herbs, such as oregano and basil
2 tsp. kosher salt or sea salt or 1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Preparation
1. Thaw Cornish game hens, if frozen. Finely shred enough lemon peel from one of
the lemons to make 2 teaspoons peel. In a small bowl combine herbs, salt, pepper
and lemon peel; set aside. Cut 1 1/2 of the lemons into slices; cut remaining lemon
half into four wedges.
2. To prepare Cornish hens remove giblets, if present. If desired, remove skin from
hens. Rinse hens; pat dry. Place hens on a plate or baking dish. Place one lemon
wedge into each hen cavity. Tie drumsticks to tail using heavy kitchen string. Twist
wing tips under the back. Generously pat outside of birds with herb mixture. Lay
lemon slices over top. Cover tightly with plastic wrap and chill in the refrigerator for
12 to 24 hours.
3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for
medium heat above the pan. Place Cornish hens (breast side up) on grill rack over
drip pan. Cover and grill for 50 to 60 minutes or until meat is tender and no longer
pink and instant-read thermometer inserted into thigh muscle registers 180
degrees F. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect
cooking. Grill as above.)
4. Remove hens from grill. Cover with foil and let stand 10 minutes before carving.
If more guests come than expected, break out your poultry shears and cut these
in half before serving. It's still a satisfying portion.
Ingredients
Makes 4 servings
4 1-1/4- to 1-1/2-lb. Cornish game hens
2 lemons
1-1/2 cups snipped fresh herbs, such as oregano and basil
2 tsp. kosher salt or sea salt or 1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Preparation
1. Thaw Cornish game hens, if frozen. Finely shred enough lemon peel from one of
the lemons to make 2 teaspoons peel. In a small bowl combine herbs, salt, pepper
and lemon peel; set aside. Cut 1 1/2 of the lemons into slices; cut remaining lemon
half into four wedges.
2. To prepare Cornish hens remove giblets, if present. If desired, remove skin from
hens. Rinse hens; pat dry. Place hens on a plate or baking dish. Place one lemon
wedge into each hen cavity. Tie drumsticks to tail using heavy kitchen string. Twist
wing tips under the back. Generously pat outside of birds with herb mixture. Lay
lemon slices over top. Cover tightly with plastic wrap and chill in the refrigerator for
12 to 24 hours.
3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for
medium heat above the pan. Place Cornish hens (breast side up) on grill rack over
drip pan. Cover and grill for 50 to 60 minutes or until meat is tender and no longer
pink and instant-read thermometer inserted into thigh muscle registers 180
degrees F. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect
cooking. Grill as above.)
4. Remove hens from grill. Cover with foil and let stand 10 minutes before carving.
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