Grilled Cornish Hens Recipe

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Servings: 6

Ingredients

Cost per serving $1.74 view details

Directions

  1. Thaw hens, if frzn.
  2. Spray a grill rack set 4 inches from the heat source with nonstick cooking spray. Heat the grill to medium.
  3. Split hens and remove backbone with kitchen shears. Place the hens in a large plastic food bag. Combine the orange juice, vinegar, oil, garlic, rosemary, shallot, zest, soy sauce, 1/2 tsp. of salt, red pepper flakes and pepper in a small bowl. Pour the marinade over the hens. Turn the bag around several times till the hens are proportionately coated with the marinade. Marinate 4 to 6 hrs, refrigerated, turning the bag occasionally. Bring the hens to room temperature 30 min before grilling.
  4. Remove the hens from the marinade; throw away the marinade. Lightly sprinkle the hens with salt and pepper.
  5. Place the hens skin-side down on the rack. Grill, turning with tongs 3 to 4 times, till the meat is fully opaque (insert a knife in the joint between the breast and thigh to check; there should be no redness), and the skin is brown and crispy. This should take about 40 min. Mix orange marmalade with soy sauce for a glaze. Brush each side of the hens with the glaze on the last turn.
  6. Transfer them to a platter. Brush the tops with the glaze again. Arrange the Hot Spinach Salad on a platter. Place the hens attractively on top. Garnish the platter with the orange slices and rosemary sprigs. Serve immediately. Alternately, serve the hens and salad on separate platters; this way, the hens can be served hot or possibly at room temperature.
  7. This recipe yields 4 to 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 177g
Recipe makes 6 servings
Calories 394  
Calories from Fat 210 53%
Total Fat 23.52g 29%
Saturated Fat 5.28g 21%
Trans Fat 0.0g  
Cholesterol 104mg 35%
Sodium 387mg 16%
Potassium 316mg 9%
Total Carbs 28.05g 7%
Dietary Fiber 0.7g 2%
Sugars 23.94g 16%
Protein 18.3g 29%
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