Grilled Game Hens With Moroccan Spices

READY IN: 30mins
Recipe by diner524

Posting for ZWT6, a recipe from Steven Raichlen's "The BBQ Bible". Heres a dish for the poultry lovers that's fairly bursting with Moroccan spice flavors. Cumin, ginger, paprika and cilantro combine to transform a commonplace bird into a flame-cooked triumph. Time doesn't include the marinating time.

Top Review by lazyme

This is a great hen recipe. I made it as directed but using dried herbs and grilled it on my stove top grill pan. The herb mixture is very flavorful and really easy to do. The only problem I had was that the skin stuck to my grill pan and came off of the hen, lol. I gathered up all of the little crispy pieces and topped the hen with them because that was where all of the yummy flavor came from. Thanks diner for an easy and tasty meal. Made for Newest Zaar Tag.

Ingredients Nutrition

Directions

  1. Remove and dicard the fat just inside the body cavities of the game hens. Remove any packages of giblets. Rinse the hens, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Cut each game hen lenghtwise in half with poultry shears. Place birds in a large, deep nonreactive bowl or baking dish and set aside while you make the marinade.
  2. Combine the onion, parsley, cilantro, lemon juice, oil, salt, cumin, paprika, ginger and pepper in a small bowl and whisk to mix. Pour the mixture over the game hens, turning them to thoroughly coat. Cover and let marinade in the refrigerate for 1 to 8 hours, (the longer the better) turning the birds occasionally.
  3. Preheat the grill, one area for high heat and another area for medium heat.
  4. When ready to cook, oil the grill grate. Remove the game hens from the marinade and arrange, skin side down, on the grate over the hotter section of the grill 3-5 minutes and then move to medium heat for another 5-7 minutes Using tongs turn the hens over (skin side up) and onto the high heat area and cook 3-5 minutes and then move over to the medium heat and continue cooking for 5-7 minutes or until juices run clear.
  5. Transfer the hens to serving plates and serve immediately, garnished with lemon wedges.

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