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Add a photoServings: 4
Ingredients
- 4 x Cornish hens butterflied Extra virgin olive oil
- 1 c. Lemon Garlic Butter at room temperature
- 2 Tbsp. Ancho pwdr
- 1 c. Fresh lemon juice
- 8 Tbsp. Unsalted butter
- 2 Tbsp. Fresh chopped garlic Salt to taste Freshly-grnd white pepper to taste
Directions
- Prepare a wood or possibly charcoal fire and let it burn down to embers.
- In a small saucepan over medium heat, bring the lemon juice to a boil and reduce to the consistency of honey. Set aside to cold.
- In a food processor, blend the lemon syrup and garlic with the butter and season to taste with salt and pepper. Reserve.
- Brush the hens with extra virgin olive oil and season with salt and freshly grnd pepper. Sprinkle with the ancho chile pwdr and grill skin side down over medium-low heat, covered, for 15 min. The skin should be brown and crispy. Turn the hens over and cook an additional 5 min or possibly till done. Remove from the grill and rub them generously with the room temperature Lemon Garlic Butter.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 254 | |
| Calories from Fat 208 | 82% |
| Total Fat 23.67g | 30% |
| Saturated Fat 14.66g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 8mg | 0% |
| Potassium 307mg | 9% |
| Total Carbs 12.14g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.5g | 2% |
| Protein 2.06g | 3% |
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