Grilled Cornish Game Hens

Ingredients

• 4 game hens
• Olive oil
• Salt and black pepper
• Lemon wedges, optional

Directions

1. Spatchcock the Cornish game hens so they cook evenly on the grill. Trim away any extra fat, then remove the wingtips from each bird.
2. Flip the hens over and, using kitchen shears, cut along both sides of each backbone to remove it. Press down with your hands to open and flatten the birds.
3. At this point you can move on, or remove the ribs and the saber bone, which is basically the hen’s shoulder blade, so the finished hens are easier to eat.
4. Blot the hens dry with paper towels, then rub them all over with olive oil. Season generously with salt and leave them out for 15-30 minutes so they lose their chill before grilling.
5. While the hens sit, heat your grill until it is hot. Check that the grates are clean. Right before the hens go on, dip a paper towel in oil and, holding it with tongs, rub the grates to coat them.
6. Set the hens on the grill breast side up, with the opened side facing the heat. Keep an eye on them, since they may try to curl up instead of lying flat. You want as much of the bird touching the grill as possible.
7. If the hens start to arch, set a foil-wrapped brick on top of each one. Cook them like this for 10 minutes, leaving the grill uncovered. No bricks around? Use tongs or a spatula to press the birds down against the grates.
8. After 10 minutes, turn the hens over. If you are using bricks, put them back on top. Grill for 5 minutes, until the skin is well browned.
9. Turn the hens breast side up again and continue cooking until they are done to your liking. The bricks should not be needed now. Depending on how hot your grill is, this may take very little extra time, though a cooler grill can need another 10-15 minutes.
10. Transfer the hens off the grill and season them with freshly ground black pepper. Rest them for 5-10 minutes before serving, with lemon wedges alongside if you like.