Sunday, March 17, 2013

Barbecued Cornish Hens



So when springtime starts to roll around, it is time to break out of the kitchen and move outdoors to the grill. While hamburgers and chicken are great, tonight, we wanted something a little different. The use of cornish hens in this recipe allows for a quicker cook of whole hens, as compared to whole chickens, and is nice enough to entertain with at your next cookout. Imagine everyone's surprise when you serve them their own small hen half instead of the typical BBQ chicken pieces.




Ingredients:
2 Cornish Hens, Butterflied
1/2 teaspoon Garlic Salt
1/4 teaspoon Red Pepper Flakes
1/4 teaspoon Paprika
1/4 teaspoon Cracked Black Pepper
2 Tablespoons BBQ Sauce

1. To butterfly the hens, remove the backbone from the chickens and then press down on the breastbone to flatten. Make sure to turn the legs out so the thighs rest on the breast.
2. Combine the seasoning in a small bowl. Sprinkle over the skin of the hens. Using your hands, rub the dry seasoning into the skin.
3. WASH YOUR HANDS!
4. Place the hens skin-side-down on a grill over low heat. Allow to cook for 12-15 minutes without moving.
NOTE: THE COOKING TIME WILL DEPEND ON YOUR GRILL. YOU WANT LOW HEAT HERE TO CRISP AND NOT BURN THE SKIN. ALL COOKING TIMES ARE BASED ON COOKING WITH THE LID CLOSED ON A GAS GRILL.
5. Using tongs, flip the hens over and allow to cook for an additional 12-15 minutes or until the juices run clear or has reached an internal temperature of 165 degrees on a digital thermometer.
6. Brush 1 Tablespoon of your choice of sauce on the skin side of each of the cornish hens. Allow to cook for an additional 5 minutes.
7. Remove from the grill and cover with foil for 5 minutes.
8. Cut in half down the breast bone and enjoy!

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