Chipotle-Lime Grilled Cornish Rock Game Hens
- Ready In:
- 9hrs
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 4 Cornish hens, without giblets thawed
- 1 tablespoon cumin, crushed
- 2 teaspoons oregano leaves
- 1 teaspoon vegetable oil
- 4 garlic cloves, minced
- 2 teaspoons salt, kosher
- 4 teaspoons lime peel, grated
- 1⁄2 cup lime juice
- 1⁄4 cup olive oil
- 2 large chipotle chiles in adobo, finely chopped, with
- 1 teaspoon adobo sauce
directions
- Heat a small skillet over medium.
- Add cumin seeds; heat 1 minute.
- Add oregano; cook and stir 30 seconds or until cumin is lightly toasted.
- Add 1 teaspoon oil and garlic; cook 30 seconds.
- Remove from heat.
- Blend cumin mixture and remaining ingredients, except hens, in a small bowl.
- Wash hands.
- Rinse hens and pat dry.
- Lightly salt and pepper inside of hens.
- Secure wings to hens and tie legs together with string, if desired.
- Place marinade in a large resealable plastic bag; add hens and seal bag.
- Wash hands.
- Turn bag to coat hens evenly with marinade.
- Refrigerate at least 8 hours or overnight, turning occasionally.
- Set up grill for indirect cooking: For gas grill, preheat all burners on high.
- Turn one burner off; place food over “off” burner.
- Reset remaining burner(s) to medium.
- Close lid.
- For charcoal grill, arrange hot coals around outer edge of grill; place disposable pan in open space; place food over open area.
- Close lid. Heat to medium.
- Wash hands.
- Remove hens from marinade; discard leftover marinade.
- Place hens (not touching) over indirect heat on grill.
- Wash hands.
- Grill hens, covered, 50 to 60 minutes or until done (internal temp 180ºF).
- Let stand 5 minutes before serving.
- Serving Suggestion: Serve with black bean salad and corn on the cob. Refrigerate leftovers.
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RECIPE SUBMITTED BY
Moved to FL in 2004 from New Orleans. Lived there for about 20 years, and learned alot of creole and cajun cooking.
Love to fish.