Grilled Cornish Hens with Lemon and Rosemary
Small grilled hens get a bright rosemary, lemon and garlic rub, then cook over hot coals until the skin is crisp and the meat stays tender.
Prep 30 min · Cook 25 min · Total 1 hr · Makes 4 servings
Ingredients
- 4 Cornish hens, about 1 pound each
- 1 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh rosemary leaves
- 1 tablespoon juice and 1 tablespoon zest from 1 lemon
- 3 medium cloves garlic, minced on a microplane grater
- 2 tablespoons extra virgin olive oil
Directions
- Dry the hens well with paper towels, then set them breast-side-down on a large cutting board. With sharp kitchen shears, cut down both sides of the backbone and take it out. Flip each bird over, open it flat, and press down firmly on the breast to flatten it. For a sturdier shape on the grill, thread a metal or wooden skewer across the hen, starting through one thigh, passing through both breast halves, and coming out through the other thigh. Fold the wing tips behind the backs of the breasts. Do the same with the remaining hens.
- In a small bowl, mix the salt, pepper, rosemary, lemon juice, lemon zest, garlic, and olive oil with your fingers until the mixture is even. Spread it all over the hens, coating every surface.
- Start one half chimney full of charcoal. Once the charcoal is fully lit and coated in gray ash, pour it out and arrange the coals over half of the coal grate. If you are using a gas grill, turn half the burners to high heat instead. Put the cooking grate on the grill, cover it, and heat it for 5 minutes. Scrub the grate clean and oil it.
- Set the hens skin-side-up right over the coals. Cover the grill and cook until the undersides are lightly charred, about 5 minutes. Turn the birds carefully so the skin faces down. Cover again and cook until the skin is golden, crisp, and charred in places, and the thickest part of the breasts reads 145 to 150 degrees F on an instant read thermometer, about 15 minutes longer. If the hens look like they may burn before they reach temperature, slide them carefully to the cooler side of the grill, cover, and keep cooking until they are done. Take them off the grill, rest for 5 minutes, and serve.